Thai Pomelo Salad
Experience a burst of tropical flavors with this vibrant Thai Pomelo Salad, a refreshing combination of citrusy pomelo, crunchy toasted coconut, roasted peanuts, and fragrant herbs like cilantro and mint. Tossed in a balanced dressing of fish sauce, lime juice, palm sugar, and bird’s eye chili, this salad delivers the perfect harmony of sweet, sour, salty, and spicy notes that define authentic Thai cuisine. Juicy cooked shrimp can be added for a protein boost, making it versatile as a light appetizer or a show-stopping side dish. Ready in just 25 minutes, this gluten-free recipe is an exotic yet easy addition to your salad repertoire—perfect for impressing guests or elevating your weeknight meals.
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Recipe Information
Ingredients
- 1 whole Pomelo
- 200 grams Shrimp (optional, peeled and deveined)
- 3 tablespoons Coconut flakes (unsweetened, toasted)
- 2 medium Shallots (thinly sliced)
- 2 tablespoons Fresh cilantro (roughly chopped)
- 2 tablespoons Mint leaves (roughly chopped)
- 2 tablespoons Peanuts (roasted, roughly chopped)
- 1 small Bird’s eye chili (finely chopped)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 1 clove Garlic (finely minced)
Instructions
Peel and segment the pomelo to remove the rind, pith, and membrane. Separate the fruit into bite-sized pieces and place them in a large bowl.
If using shrimp, bring a small pot of water to a boil. Cook the shrimp for 2–3 minutes or until pink and opaque. Drain and let it cool before adding to the salad.
Toast the unsweetened coconut flakes in a dry skillet over medium heat for 2–3 minutes until lightly golden and fragrant. Set aside to cool.
Prepare the dressing by whisking together fish sauce, lime juice, finely minced garlic, bird’s eye chili, and palm sugar in a small bowl. Adjust the seasoning to taste, balancing the sweet, sour, salty, and spicy elements.
Add the toasted coconut flakes, sliced shallots, chopped cilantro, mint leaves, and roasted peanuts to the bowl with the pomelo.
Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated with the dressing.
Transfer the salad to a serving plate or bowl and garnish with additional chopped peanuts and mint leaves, if desired.
Serve immediately and enjoy the authentic Thai flavors of this vibrant pomelo salad.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
