Thai Pomelo Salad Recipes
THAI POMELO SALAD
You find a lot of different recipes around Thailand and Vietnam for pomelo salads -- this is my take, with few ingredients and some cupboard staples. My boyfriend simply adores this salad and could eat the whole bowl for his dinner.
Provided by Sunshine_Celine
Categories Citrus
Time 30m
Yield 1 salad, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Peel the pomelo as you would an orange, keeping only the flesh (as whole as possible) without any menbranes.
- Half or quarter the cherry tomatoes, slice the scallions and the whole cilantro bunch - toss together with the pomelo.
- Combine the ingredients for the dressing and pour over the salad - toss well but be careful not to break the pomelo too much.
- Before serving, you can sprinkle the unsalted roasted peanuts - slightly crushed over the salad. I personally do not care for peanuts, but friends love the balance it brings to the dish.
Nutrition Facts : Calories 59.5, Fat 0.4, SaturatedFat 0.1, Sodium 733.2, Carbohydrate 14.1, Fiber 2, Sugar 9.9, Protein 1.9
POMELO SALAD
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Cambodian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
- Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
- When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
- Place each serving on a leaf of lettuce.
Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9
THAI POMELO SALAD
Make and share this Thai Pomelo Salad recipe from Food.com.
Provided by Missy Wombat
Categories Citrus
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and segment a large pomelo and place the pieces in a bowl.
- Make a dressing by combining the other ingredients.
- Pour the dressing over the fruit and garnish with fresh coriander.
PRAWN & POMELO SALAD
Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad
Provided by Jane Hornby
Categories Dinner, Starter
Time 20m
Number Of Ingredients 12
Steps:
- Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
- Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
- Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.
Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
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- Cut across the top and bottom and remove the skin. Stabilize the fruit on one of the flat surfaces and slice down vertically to remove the skin and most of hte thick pith.Try not to cut so deep that it exposes the flesh as the juice will weep if you do,
- With the flesh segments separated, break them into small bite sized pieces. Do not be tempted to break these too small as they can break apart quite easily.
- Add the fish sauce and palm sugar together with the tamarind into a pan and heat gently to dissolve the sugar.When the sugar is dissolved then add the lime juice and taste. Adjust the lime, sugar and fish sauce to get the taste you want.
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- In a small saucepan, sauté together the vegetable oil, shallots, garlic, and dried pepper flakes over medium heat until the mixture releases its wonderful aroma and becomes confit-like in consistency. Add the coconut milk into the shallot mixture and heat through; remove from heat and set aside to cool.
- In a skillet over medium-low heat, dry toast the desiccated coconut flakes until they turn medium brown color. Be careful not to leave the skillet unattended; coconut burns very easily. Set the toasted coconut aside to cool.
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4.4/5 (8)Total Time 35 minsCategory Main DishCalories 213 per serving
- Pomelo - Peel pomelo and discard peel. Working with one section at a time, use your hands to peel off pith, leaving just the pale green or pink fruit. Gently break apart the fruit, leaving uneven bite-sized pieces.Coconut - Heat a skillet or wok over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 5 to 6 minutes. Peanuts - Place peanuts in a mortar and use a pestle to grind them until they are in coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them with a knife.)Dried Shrimp - Place dried shrimp in a coffee / spice grinder and pulse until shrimp is light and fluffy. Shallots, Lime Leaves, Lemongrass - Finely chop these ingredients. (Note: Kaffir lime leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these very finely.)Mint - If mint leaves are small, leave them whole. If they are large, use your hands or a knife to roughly chop them.
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