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Thai Pomelo Salad Recipe

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★★★★★

4.5 from 53 reviews

A vibrant and refreshing Thai Pomelo Salad that combines juicy pomelo chunks with toasted coconut, dried shrimp, peanuts, fresh herbs, and a tangy, sweet, and savory dressing. This salad offers a perfect balance of textures and flavors, ideal as a light appetizer or side dish.

Ingredients

Scale

Main 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)

Dressing

  • 2 tsp palm sugar (or coconut sugar/brown sugar as substitute)
  • 1 1/2 tbsp fresh lime juice
  • 1/2 tbsp fish sauce

Instructions

  1. Prepare the Pomelo: Cut off the pomelo’s top, score the skin along the sides, then remove skin and pith. Break open into chunks and peel off all membrane surrounding the flesh. Remove any residual pith and break the fruit into bite-sized pieces.
  2. Toast the Coconut: In a dry skillet or frying pan over medium heat, toast the shredded unsweetened coconut. Stir occasionally for about 2–3 minutes until it turns golden brown. Remove from heat and let cool.
  3. Prepare the Peanuts: Optionally, crush the roasted unsalted peanuts lightly using a pestle and mortar to create smaller pieces, enhancing their texture in the salad.
  4. Grind the Dried Shrimp: Place dried shrimp in a spice grinder or a small food processor and pulse until fluffy and finely broken up to incorporate evenly in the salad.
  5. Slice the Aromatics and Herbs: Peel and thinly slice the shallot and lemongrass. Remove the central rib of the kaffir lime leaf, then finely slice and chop it. Roughly tear or chop the mint and cilantro leaves.
  6. Make the Dressing: Mince the Thai chili and combine it in a serving bowl with palm sugar, lime juice, and fish sauce. Stir well until the sugar dissolves. Taste your pomelo to decide whether to adjust the sweetness or tartness by adding more sugar or lime juice accordingly.
  7. Combine the Salad: Add the pomelo chunks, toasted coconut, crushed peanuts, ground dried shrimp, sliced shallot, lemongrass, kaffir lime leaf, mint, and cilantro to the bowl with the dressing. Gently mix everything to combine thoroughly without bruising the pomelo pieces.

Notes

  • If dried shrimp are unavailable, you may substitute with finely chopped shrimp or omit for a milder flavor.
  • Adjust the Thai chili quantity based on your preferred spice level.
  • For vegetarian option, substitute fish sauce with soy sauce or tamari.
  • Fresh herbs such as mint and cilantro add brightness; omit cilantro if desired.
  • Carefully remove pomelo membrane to avoid bitterness and maximize texture.

Keywords: pomelo salad, Thai salad, citrus salad, dried shrimp, toasted coconut, fresh herbs, spicy salad

Find it online: https://thedishspot.com/thai-pomelo-salad-recipe/