Spicy Thai Pomelo Salad with Toasted Coconut and Peanuts

A vibrant salad that balances sweet, sour, salty, and spicy flavors with contrasting textures. This dish features juicy pomelo segments, toasted coconut, and crunchy peanuts in a bright, aromatic dressing. It’s a refreshing and complex appetizer or light meal that celebrates bold Southeast Asian tastes.

What You’ll Need: Ingredients

Gathering fresh, quality ingredients is key to this salad’s success. The pomelo should feel heavy for its size, a sign of juiciness.

For the Salad Base

• 1 large pomelo (about 2-2.5 lbs / 1 kg), yielding 3-4 cups of segments
• 1/2 cup unsweetened shredded coconut
• 1/2 cup roasted, unsalted peanuts
• 1 small red shallot, thinly sliced
• 1-2 Thai bird’s eye chilies, finely minced (adjust to heat preference)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly torn

For the Dressing

• 3 tablespoons fresh lime juice (about 1-2 limes)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 1/2 tablespoons palm sugar or light brown sugar, lightly packed
• 1 tablespoon warm water (to help dissolve the sugar)

Step-by-Step Preparation Guide

Follow these detailed instructions to build your salad with confidence. The process is about layering flavors and textures.

Step 1: Prepare the Pomelo

Using a sharp knife, slice off the top and bottom of the pomelo to create stable flat ends. Following the curve of the fruit, cut away the thick peel and pith, exposing the flesh. Carefully separate the large segments, then use your fingers to gently break them into bite-sized, rustic pieces, discarding any tough membranes. Place the pieces in a large mixing bowl. Beginner Tip: Work over the bowl to catch any precious juice. The segments should be plump and intact, not mashed.

Step 2: Toast the Coconut and Peanuts

In a dry skillet over medium-low heat, add the shredded coconut. Toast, stirring constantly, for 2-4 minutes until it turns a fragrant, golden brown. Transfer immediately to a plate to cool. In the same skillet, lightly toast the peanuts for 2-3 minutes to enhance their nutty flavor, then roughly chop them. Common Mistake: Walking away from the toasting coconut—it can burn in seconds.

Step 3: Make the Dressing

In a small bowl or jar, combine the lime juice, fish sauce, and palm sugar. Add the warm water and whisk or shake vigorously until the sugar is fully dissolved. Taste the dressing—it should be a potent balance of sour, sweet, and salty. Pro Tip: The dressing will taste strong on its own but will perfectly season the mild pomelo and other ingredients.

Step 4: Assemble the Salad

To the bowl with the pomelo, add the sliced shallot, minced chili, and most of the toasted coconut and chopped peanuts (reserve some for garnish). Pour about three-quarters of the dressing over the mixture. Using a gentle folding motion with a large spoon or your hands, combine everything, trying not to break up the pomelo too much. Add the fresh cilantro and mint, and fold once more.

Step 5: Final Adjustments and Serve

Let the salad sit for 5-10 minutes to allow the flavors to meld. Taste and add the remaining dressing if desired. Transfer to a serving platter or individual plates, and garnish with the reserved toasted coconut and peanuts. Serve immediately for the best texture. Print

Basics & Tips for First-Timers

If you can’t find pomelo, ruby red grapefruit is the best substitute, offering a similar bittersweet note. Always toast nuts and coconut yourself; pre-toasted varieties often lack freshness and can be stale. When handling bird’s eye chilies, wear gloves or wash your hands thoroughly afterward to avoid accidentally touching your eyes. The salad is best assembled just before serving to maintain the crispness of the herbs and the crunch of the toppings.

Presentation & Serving Suggestions

For a stunning visual, serve the salad on a large, dark-colored platter or in a shallow bowl. Scatter the final garnishes generously over the top. This dish makes an excellent starter for a Southeast Asian-inspired meal, pairing beautifully with grilled prawns, satay skewers, or coconut-based curries. For a light lunch, top with shredded cooked chicken or firm tofu.

How It Stands Apart

Unlike the more common green papaya or mango salad (Som Tum), this pomelo version offers a uniquely juicy and less fibrous texture. The pomelo’s subtle bitterness and floral sweetness provide a sophisticated base that absorbs the dressing differently, creating a more nuanced and refreshing result. The toasted coconut adds a rich, aromatic layer not typically found in other similar salads.

Frequently Asked Questions

Can I make this salad ahead of time?

You can prepare the components ahead: segment the pomelo, toast the coconut and peanuts, and make the dressing. Store them separately in the refrigerator. Combine everything no more than 15-20 minutes before serving to prevent sogginess.

What if I can’t find pomelo?

Ruby red grapefruit is the closest alternative. You can also use a mix of sweet orange segments and white grapefruit for a similar flavor profile, though the texture will be softer.

How do I make this vegetarian or vegan?

Simply substitute the fish sauce with an equal amount of light soy sauce or tamari. Ensure your sugar is vegan-friendly (most are).

Is it very spicy?

The heat is fully customizable. Start with one small chili, deseeded, for mild heat. You can always add more, but you can’t take it out. For no heat, omit the chili entirely—the salad will still be flavorful.

How do I pick a good pomelo?

Choose one that feels heavy for its size, with smooth, blemish-free skin. A fragrant aroma at the stem end is a good indicator of ripeness. The skin should be firm but yield slightly to pressure.