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
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
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.
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
More about "thai pomelo salad recipes"
THAI POMELO SALAD (YAM SOM O) - INQUIRING CHEF
From inquiringchef.com
4.4/5 Estimated Reading Time 8 mins
- 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.
- In a mortar and pestle, grind the chilis into a paste. Add palm sugar to the mortar and grind the ingredients together until sugar is dissolved. Add fish sauce and lime juice and swirl the pestle around to mix. Taste the dressing and adjust as you’d like, adding more of any of the components. Set aside. (Note: See below if you don’t have a mortar and pestle.
- Just before serving, combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately.
THAI POMELO SALAD (THAI GRAPEFRUIT SALAD) – YUM SOM O
From tastythais.com
Ratings 1Calories 409 per servingCategory Appetizer
- 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.
- Add a tablespoon of olive oil and quickly fry the shrimp until just cooked.Drizzle a small amount of yum sauce over the cooked shrimp. Do not overcook as the shrimp will toughen if cooked too long like most shellfish.
THAI POMELO SALAD (YAM SOM-O) - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (14)Total Time 25 minsCategory Thai RecipesCalories 420 per serving
- 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.
- Gently break up the pomelo segments into roughly ½ inch (1 cm) pieces and put them in a large mixing bowl.
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