Salad: United States – Pomelo-Cucumber Herb Crunch Salad with Lime Tamarind Dressing
Serving Size: 4
Approximate Time
Prep
20 min
Cook
0 min
Additional
10 min
Total
30 min
Ingredients
3 Persian cucumbers, thinly sliced on the bias
1 cup (150 g) pomelo or ruby grapefruit segments, membranes removed, bite-size
1 large carrot, peeled into ribbons
1 / 3 cup (40 g) very thinly sliced red onion (soaked 10 minutes in ice water, drained)
1 / 2 cup (15 g) fresh mint leaves, torn
1 / 2 cup (15 g) cilantro leaves and tender stems
1 / 3 cup (10 g) Thai basil leaves, torn (or regular basil)
1 / 3 cup (45 g) roasted unsalted peanuts, coarsely chopped
1 tbsp (8 g) toasted rice powder (optional)
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 1 / 2 tbsp (22 ml) fish sauce
1 to 1 1 / 2 tbsp palm sugar or light brown sugar, to taste
1 tsp (5 ml) tamarind concentrate (optional)
1 / 2 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 / 4 tsp toasted sesame oil
Pinch red chili flakes or thinly sliced mild red chili (optional)
Instructions
Place the sliced red onion in ice water for 10 minutes to mellow, then drain and pat dry.
In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, tamarind (if using), ginger, garlic, toasted sesame oil, and chili (if using) until the sugar dissolves. Taste and adjust for a bright sweet-tart-salty balance.
In a large bowl, combine cucumbers, carrot ribbons, drained onion, and pomelo segments. Add mint, cilantro, and Thai basil.
Drizzle the dressing over the salad just before serving and toss gently to coat.
Top with chopped peanuts and sprinkle with toasted rice powder (if using). Serve immediately for maximum crunch.
