Thai Pomelo Salad
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads | Seasons: Winter
This recipe is a pared-down vegan version of the Thai salad, Yam Som O, featuring fresh market pomelos. Enjoy as a starter, or add some poached shrimp for a full meal.
This recipe showcases citrus as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 2
INGREDIENTS
3 each pomelo and/or grapefruit (about 4 cups)
1/3 cup roasted peanuts, chopped
1/3 cup toasted coconut flakes
1/3 cup mint leaves, roughly chopped
1/3 cup cilantro leaves, torn
1/3 cup sliced fried shallots
½ teaspoon chili flakes
3 tablespoons lime juice
Zest of 1 lime
2 tablespoons brown sugar
2 tablespoons soy sauce
PREPARATION
- To make the dressing: In a small bowl, whisk together lime juice and zest, brown sugar, and soy sauce. Set aside.
- Peel pomelo and/or grapefruit. Divide into segments. Tear the segments into small bite-sized pieces.
- Combine the remaining ingredients with the pomelo and toss with the dressing.
- Serve in small shallow bowls, with extra peanuts to garnish.
