Pomelo Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 4 serving(s)
Categories
- Salads
- Cambodian
- No-cook
- Easy
- No-Cook
Allergens
- Fish
- Peanuts
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
Mixing bowl, Knife, Cutting board
Ingredients
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon palm sugar (can sub brown sugar)
- 1 pomelo fruit
- 2 tablespoons coconut flakes
- 2 tablespoons dry roasted peanuts, coarsely chopped
- 2 tablespoons shallots, chopped
- 1 cup mint leaf, chopped
- 2 -3 bird chiles, finely chopped
- bibb lettuce, to serve on
Instructions
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.
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