Salad: Thailand – สลัดปอมเมโล ▶ Salat Pomelo (Pomelo Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

2 cups (300 g) pomelo segments (or ruby grapefruit), membranes removed and torn
1 medium fennel bulb, very thinly shaved (reserve fronds for garnish)
1 small unripe green mango, peeled and julienned (about 1 cup / 150 g)
2 Persian cucumbers, thinly sliced on the bias
2 scallions, thinly sliced
1–2 Thai bird’s eye chilies, thinly sliced (optional)
1 / 2 cup (15 g) fresh Thai basil leaves, torn
2 tbsp (8 g) fresh mint leaves, torn
3 tbsp (30 g) roasted peanuts, coarsely chopped
2 tbsp (10 g) unsweetened toasted coconut flakes
1 tbsp (9 g) black sesame seeds, toasted
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 1 / 2 tbsp (22 ml) fish sauce (or 1 1 / 2 tbsp light soy sauce for vegetarian/vegan)
1 tbsp (12 g) palm sugar or light brown sugar
1 tsp (5 ml) toasted sesame oil
1 tsp finely grated fresh ginger
1 small garlic clove, very finely minced
Pinch of fine sea salt, to taste

Instructions

Segment the pomelo (or grapefruit), removing all bitter membranes; tear into bite-size pieces and set aside.
Shave the fennel very thinly; place in ice water for 5 minutes to crisp, then drain and pat dry. Reserve a few fronds for garnish.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce (or soy), palm sugar, toasted sesame oil, ginger, garlic, and a pinch of salt until the sugar dissolves.
In a large bowl, combine pomelo, fennel, green mango, cucumbers, scallions, and chili. Add half the dressing and toss gently. Let stand 5 minutes to lightly marinate.
Add Thai basil and mint, then toss with the remaining dressing until just coated.
Transfer to a serving plate and finish with peanuts, toasted coconut, black sesame seeds, and reserved fennel fronds.
Serve immediately alongside Thai fresh spring rolls for a bright, crunchy, citrusy counterpoint.