Thai•healthy
Pomelo Salad
Simple Pomelo Salad with shrimp is both zesty and delicious. Whether you're in the mood for the sweet and tangy Vietnamese version or the bold, spicy Thai style Yam Som-O, this citrusy pomelo salad recipe is a perfect choice!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz (280g) pomelo (peeled and separated into tiny segments)
- 10 oz pomelo (peeled and separated into tiny segments)
- 2 oz medium-sized shrimp (4 shrimps, peeled, deveined, and poached)
- 2 oz (60g) medium-sized shrimp (4 shrimps, peeled, deveined, and poached)
- 25 oz green beans (cut into small pieces)
- 2 tablespoons roasted cashew nuts or peanuts (roughly chopped)
- 2 tablespoons roasted cashew nuts (or peanuts, roughly chopped)
- 2 tablespoons desiccated coconut flakes (unsweetened, toasted)
- 2 tablespoons fried shallot crisps
- Thai basil (for garnishing, optional)
- 2 tablespoons fish sauce
- 1 lime (extract the juice)
- 2 tablespoons sugar
- 1-2 Thai chilies (finely chopped)
- 1 red chili (finely chopped)
Instructions
- 1
Gently break the pomelo segments into small pieces and set them aside.
- 2
Make the Pomelo Salad Dressing by mixing the fish sauce, lime juice, sugar, Thai chilies, and red chilies in a small bowl. Stir well to combine and set aside.
- 3
Add the shrimp, French beans, cashew nuts, and dressing to the pomelo, and stir well to combine.
- 4
Top with toasted coconut and fried shallots, then serve immediately.