Description

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.

Ingredients

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

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Instructions

Prepare the pomelo: Peel the pomelo and separate it into large segments. Using your fingers, gently break the segments into bite-sized pieces, discarding any tough membranes. Place the pomelo pieces in a large mixing bowl.
Toast the coconut: In a dry skillet over medium-low heat, toast the shredded coconut, stirring constantly, until it turns a light golden brown and becomes fragrant, about 3-5 minutes. Transfer immediately to a plate to cool.
Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is mostly dissolved. Taste and adjust the balance of salty, sour, and sweet to your liking.
Assemble the salad: To the bowl with the pomelo, add the toasted coconut, peanuts, sliced shallot, minced chilies, cilantro, and mint.
Toss and serve: Pour the dressing over the salad and gently toss everything together until well combined. Serve immediately on a platter or in individual bowls.

Notes

For a vegetarian/vegan version, substitute the fish sauce with soy sauce or a vegan fish sauce. The pomelo segments should be broken, not cut, to maintain their juicy texture. The salad is best served immediately after assembling to keep the ingredients crisp. If preparing ahead, keep the dressing, toasted coconut, and peanuts separate and combine just before serving. Adjust the number of chilies carefully, as they are very spicy.

Prep Time: 20
Cook Time: 5
Category: Appetizer
Method: Grilling
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 88
Sugar: 1
Sodium: 150
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 9
Fiber: 1
Protein: 6
Cholesterol: 13