Salad: United States – Cooling Pomelo-Cucumber Silk Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 medium English cucumbers, ribboned with a peeler or thinly sliced
2 cups (300 g) pomelo segments or ruby grapefruit segments, membranes removed
1 small shallot, very thinly sliced and rinsed
1 / 2 cup (15 g) fresh mint leaves, lightly packed
1 / 3 cup (10 g) cilantro leaves and tender stems
1 / 2 cup (40 g) unsweetened toasted coconut flakes
1 tbsp (15 g) roasted white sesame seeds
1 / 3 cup (80 ml) light coconut milk
3 tbsp (45 ml) fresh lime juice
1 to 1 1 / 2 tbsp (15 to 22 ml) fish sauce or soy sauce for vegetarian
1 to 1 1 / 2 tsp (4 to 6 g) palm sugar or light brown sugar
1 / 2 tsp finely grated lime zest
1 / 2 tsp toasted sesame oil
Pinch of fine salt

Instructions

Lightly salt the cucumber ribbons and let sit 10 minutes to draw out excess moisture, then pat dry.
Segment the pomelo, removing pith and membranes; break into bite-size pieces.
Whisk together coconut milk, lime juice, fish sauce (or soy), sugar, lime zest, sesame oil, and a pinch of salt until smooth and balanced (tangy-salty with gentle sweetness).
In a large bowl, combine cucumbers, pomelo, rinsed shallot, mint, and cilantro. Toss gently with the dressing to coat without bruising.
Scatter toasted coconut flakes and sesame seeds over the top and give a light toss.
Chill 10 minutes before serving to let flavors meld; serve cool alongside the entrée.