Easy Thai Pomelo Salad (Yum Som-O)
Quick and healthy, this low-carb Thai pomelo salad comes together in under 30 minutes with juicy fruit and a refreshing, bold dressing.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pomelo fruit
- 1 tablespoon chili paste
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 1/4 cup peanuts
- 2 tbsp shredded coconut
- 1 medium shallot (thin slices)
- 4 cloves of garlic (minced)
- 3 kaffir lime leaves (thin strips)
- 2 chilies (chopped, to taste)
Instructions
- 1
Peel the pomelo and separate the flesh into bite-sized chunks. Set aside.
- 2
In a dry wok or skillet over medium heat, toast the shredded coconut until golden and fragrant. Set aside.
- 3
Using the same pan, dry roast the peanuts until lightly golden. Set aside.
- 4
In a little oil, fry the shallots first until golden and crispy. Remove and drain, then repeat with the garlic.
- 5
In a large mixing bowl, combine the chili paste, fresh lime juice, salt, and palm sugar. Stir well until the sugar dissolves.
- 6
Add the pomelo chunks to the dressing and gently toss until everything is evenly coated.
- 7
Sprinkle in the roasted coconut, roasted peanuts, fried shallots, fried garlic, kaffir lime leaves, and chilies. Toss lightly to combine. Serve fresh, and enjoy the crunchy, zesty flavors!