Appetizer: Thailand – สลัดแตงกวาและส้มโอ ▶ Salad Taengkwa Lae Som O (Cucumber and Pomelo Salad)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 10 min

Total 25 min

Ingredients

2 Persian cucumbers (or 1 English cucumber), thinly sliced on a bias
6 radishes, thinly shaved
1 cup (150 g) pomelo segments (or ruby grapefruit), membranes removed and torn
2 scallions, thinly sliced
1 / 4 cup (10 g) fresh mint leaves, torn
1 / 4 cup (10 g) cilantro leaves and tender stems
1 tbsp (15 ml) toasted white sesame seeds
1 tsp black sesame seeds (optional)
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp finely grated fresh ginger
1 tsp honey or sugar
1 tsp toasted sesame oil
2 tbsp (30 ml) neutral oil (e.g., grapeseed)
Pinch of kosher salt
Optional: 1 small mild red chili, thinly sliced

Instructions

Add cucumbers, radishes, pomelo, scallions, mint, and cilantro to a large bowl; keep chilled.
In a small jar, combine rice vinegar, lime juice, ginger, honey, toasted sesame oil, neutral oil, salt, and optional chili; shake until emulsified.
Just before serving, pour dressing over the salad and toss gently to coat without bruising the pomelo.
Scatter white (and optional black) sesame seeds over the top and toss once more.
Chill 5–10 minutes to crisp and meld flavors, then serve alongside the stir-fry for a cool, citrusy counterpoint.