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  • Salads
  • Southeast Asian

Pomelo Salad

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    SERVES

    SERVES

    4 persons

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    PREP TIME

    PREP TIME

    15 mins

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    COOK TIME

    COOK TIME

    0 mins

Pomelo salad is one of my favorite Thai dishes. It's a fruit-based salad with a tart, spicy, sweet dressing. It's filled with fresh herbs like mint & coriander, and have a lovely variety of textures from the pomelo, coconut, and nuts.

Ingredients

SALAD

1 Pomelo, flaked by hand into small chunks. (1 Pomelo gave me approximately 600 g / 21 oz of fruit)

1/4 cup unsweetened shredded coconut, toasted

1/3 cup roasted and crushed peanuts (replace with cashew for Whole30/Clean-in-15)

1 red onion, thinly sliced

2 kaffir lime leaves, stems removed, very thinly sliced

1 stalk lemongrass, outer hard layer removed, very thinly sliced

1/3 cup packed mint leaves, chopped

1/4 cup chopped cilantro

DRESSING

2 tsp Everiday House Chili

1.5 tbsp date paste (traditionally uses palm sugar)

2 tbsp lime juice

1 tbsp fish sauce (use red boat brand for Clean-in-15 & Whole30 and Vegan fish sauce for vegetarian/vegan)

1 garlic clove, minced

1 tbsp tamarind paste (or 1 tsp tamarind concentrate)

Instructions

1

DONE!

SALAD

2

DONE!

Peel your pomelo and discard peel. Working with one section at a time, use your hands to peel off the pith, leaving just the pale green or pink fruit. Gently break apart the fruit. I wish there was an easy way to do, this is the hardest part of making the salad!

3

DONE!

Heat a skillet or wok over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 5 to 6 minutes.

4

DONE!

Place peanuts/cashews in a mortar and use a pestle to grind them until they are in coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them with a knife.)

5

DONE!

Thinly slice your red onion.

6

DONE!

Finely chop your lime leaves and lemongrass. (Note: Kaffir lime leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these very finely.)

7

DONE!

Roughly chop your mint and cilantro.

8

DONE!

DRESSING

9

DONE!

Add the Everiday chili sauce to a bowl along with date paste, fish sauce, and lime juice and mix.

10

DONE!

Taste the dressing and adjust as you’d like, adding more of any of the components. Set aside.

11

DONE!

At this point, all of the ingredients can be stored separately for up to a day.

12

DONE!

Before serving, combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately

  • Tips

    Tips

    Can't get Pomelo? You can replace this with grapefruit.

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