Name: Thai Pomelo Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 cups pomelo (chunks, about one average-sized fruit); 2 tbsp shredded unsweetened dried coconut; 2 tbsp dried shrimp; 2 tbsp roasted unsalted peanuts; 1 small shallot (or 1/2 if larger); 1/2 stem lemongrass; 1 makrut lime leaf (kaffir lime leaf); 3 tbsp fresh mint leaves (roughly torn); 3 tbsp fresh cilantro leaves (roughly torn, optional); 1 small Thai chili (bird’s eye chili, adjust to taste); 2 tsp palm sugar (or coconut sugar/brown sugar as substitute); 1 1/2 tbsp fresh lime juice; 1/2 tbsp fish sauce

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Introduction

Thai pomelo salad is a bright and refreshing dish combining sweet, tangy, and savory flavors with a delightful crunch. This vibrant salad highlights the unique texture of pomelo, balanced with fragrant herbs and a zesty dressing, perfect for warm days or as a light appetizer.

A white bowl filled with a colorful salad made of bright pink grapefruit chunks and thinly sliced pale purple onions mixed with fresh green mint and cilantro leaves, topped with small crushed nuts or crunchy bits. Nearby are half a cut lime, a red chili pepper, a few mint leaves, and peeled grapefruit segments on a white marbled surface. A shiny silver spoon rests inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pomelo (broken into chunks; about 1 average-sized fruit)
2 tbsp shredded unsweetened dried coconut
2 tbsp dried shrimp
2 tbsp roasted unsalted peanuts
1 small shallot (1/2 if larger), thinly sliced
1/2 stem lemongrass, thinly sliced
1 makrut lime leaf (kaffir lime leaf), finely sliced
3 tbsp mint leaves, roughly torn
3 tbsp cilantro leaves, roughly torn (optional)
1 small Thai chili (bird’s eye), minced
2 tsp palm sugar (or coconut/brown sugar)
1 1/2 tbsp lime juice
1/2 tbsp fish sauce

Instructions

Step 1: Prepare the pomelo by cutting off the top, scoring down the sides, then removing the skin and pith. Break it into chunks, remove the membrane, and separate the flesh into bite-sized pieces, taking care to remove any remaining membrane or pith.
Step 2: Toast the dried coconut in a dry skillet over medium heat for a couple of minutes, stirring occasionally until golden brown. Set aside to cool.
Step 3: Optionally, break up the roasted peanuts into smaller pieces using a pestle and mortar.
Step 4: Place the dried shrimp in a spice grinder or food processor and pulse until they become fluffy and finely broken up.
Step 5: Peel and very thinly slice the shallot and lemongrass. Remove the central rib from the lime leaf, then finely slice and chop it into small pieces. Roughly tear the mint and cilantro leaves if using.
Step 6: In a serving bowl, mix the minced chili with palm sugar, lime juice, and fish sauce until the sugar dissolves. Taste your pomelo to adjust the dressing’s sweetness or tartness by adding more sugar or lime juice as needed.
Step 7: Add the pomelo, toasted coconut, peanuts, ground dried shrimp, shallot, lemongrass, lime leaf, mint, and cilantro to the bowl. Gently toss everything together to combine while keeping the pomelo chunks intact.

Tips & Variations

If you can’t find pomelo, grapefruit can be a substitute though it’s more tart and less sweet.
Adjust the amount of chili based on your heat preference.
For a vegetarian version, omit dried shrimp and fish sauce; substitute fish sauce with soy sauce or a splash of tamari.
Use freshly squeezed lime juice for the best flavor in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The flavors develop well but the pomelo may release juice and soften over time. It’s best served fresh. If needed, gently toss before serving and adjust seasoning. Reheating is not recommended as this salad is best enjoyed chilled or at room temperature.

How to Serve

A close-up view of a mixed salad in a white bowl, filled with bright pink grapefruit chunks as the main layer, showing juicy and translucent segments. Mixed throughout are fresh green mint leaves and cilantro, adding a leafy texture, along with thin slices of light purple onions scattered on top. Small crushed peanuts and finely grated light brown toasted coconut sprinkle over the fruit and herbs, adding a crunchy and textured finish. The white marbled surface under the bowl adds a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare pomelo salad in advance?

While you can prepare most ingredients ahead of time, it’s best to combine the salad shortly before serving to keep the pomelo fresh and prevent it from becoming soggy.

What can I use if I don’t have dried shrimp?

You can omit dried shrimp for a milder flavor or replace it with chopped toasted shrimp chips or small dried prawns if available. For a vegetarian option, leave it out entirely.