A refreshing and tangy Thai salad featuring juicy pomelo segments, shrimp, toasted coconut, and peanuts, tossed in a flavorful lime and fish sauce dressing. Perfect as a light appetizer or side dish.
Ingredients
For the Salad:
- 2 cups pomelo segments (or substitute grapefruit if unavailable)
- 1/2 lb shrimp, cooked and peeled (optional)
- 1/4 cup toasted coconut flakes
- 1/4 cup roasted peanuts, crushed
- 1/4 cup shallots, thinly sliced
- 2 tbsp fresh cilantro, chopped
For the Dressing:
- 2 tbsp lime juice
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp palm sugar or brown sugar
- 1-2 red chilies, finely sliced (adjust to taste)
For Garnish:
- Fresh cilantro leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Serves:
4 people
Instructions
- Prepare the Pomelo Segments:
- Peel and separate the pomelo into bite-sized segments. Remove any seeds and set aside.
- Mix the Dressing:
- In a small bowl, whisk together lime juice, fish sauce, palm sugar, and red chilies until the sugar is dissolved.
- Assemble the Salad:
- In a large bowl, combine the pomelo segments, cooked shrimp, toasted coconut, roasted peanuts, shallots, and chopped cilantro.
- Add the Dressing:
- Pour the dressing over the salad and gently toss to combine.
- Serve:
- Transfer the salad to a serving plate. Garnish with fresh cilantro leaves, red chili slices, and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 200 kcal
- Protein: 12g
- Carbohydrates: 15g
- Fat: 10g
- Sodium: 400mg
Notes
- Substitute shrimp with grilled chicken or tofu for variation.
- Adjust the sweetness and tanginess of the dressing to taste.
- Leftovers can be stored in the refrigerator for up to 1 day.
Let me know if you’d like more recipes or tips! 😊