POMELO SALAD WITH PEANUTS, MINT, AND CHILE
It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!
Provided by LauraF
Categories Salad Fruit Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
- Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
- Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
- Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g
POMELO SALAD WITH RICE VERMICELLI
A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
- Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
- Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g
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
POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT
Provided by Kris Yenbamroong
Categories Salad Citrus Side Grapefruit Peanut Spring Summer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
- Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
- Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
- Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
- Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
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
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
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THE CLASSIC SPICY THAI POMELO SALAD RECIPE | ORGANIC FACTS
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5/5 (1)Category SaladCuisine ThaiTotal Time 20 mins
- To make Thai pomelo salad, take a small saucepan and saute the shallots or onions, garlic, dried pepper flakes in olive oil until you get a delicious aroma and it turns golden-brown. To this, add coconut milk and let it cook in medium heat. Once done, remove it from the heat and set it aside to cool.
- In another skillet, dry toast the desiccated coconut flakes over medium to low heat until they turn medium-brown in color. Remember that coconut burns very easily and that's why ensure you don't leave the skillet unattended.
- Meanwhile, poach the shrimps in simmering hot water, flavored with the herbs and spices of your choice. Set it aside once it's done.
- Now comes the showstopper of the salad - pomelos. Gently break them into segments of approximately 1/2 an inch each. Put them in a bowl.
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