Recipe: Tasty Thai Pomelo Salad

Thai Pomelo Salad. Outside the home, pomelo salad is served mostly, if not only, at sit-down type of restaurants; it is not a common street food like Pad Thai or Som Tam. And though hugely popular in Thailand, pomelo salad is rarely found on the menus of Thai restaurants outside of the kingdom. Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York.

The dressing for this Thai pomelo salad is the ubiquitous fish sauce dip, used on many Thai dishes, with a combination of fish sauce, lime juice, sugar, and fresh chopped chili. Top with fresh torn mint leaves and chopped peanuts for color contrast and crunch. This Thai pomelo salad is a fruit salad that bears little resemblance to a sweet western-style fruit salad. You can have Thai Pomelo Salad using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Thai Pomelo Salad

1. Prepare 2 of kinds of lettuce.
2. You need 2 slices of pomelo.
3. Prepare 4 pcs of steamed shrimp.
4. Prepare 1 of shallot (sliced).
5. It's leaves of Corriander.
6. You need 1 of bird eye chili.
7. It's 2 tbsp of crushed peanut.
8. It's 2 tbsp of honey glazed almond.
9. Prepare 1 tbsp of almond.
10. Prepare 2 tbsp of lemon juice.
11. Prepare 2 tbsp of palm sugar (diluted).
12. It's 1 tsp of fish sauce.
13. It's 1 tbsp of balsamic vinegar.
14. Prepare of Olive oil.

Instead of the sweetness of added cream or ice cream, it has a savory, tart, yet sweet taste thanks to the yum sauce and is often served with shrimp. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. Your salad is now ready to serve, or, if desired, prepare individual plates with a bed of greens and then top with generous portions of the pomelo salad.

Thai Pomelo Salad instructions

1. Prepare all ingredients.
2. Mix palm sugar, lemon juice, balsamic vinegar, and fish sauce..
3. Drizzle the sauce onto the salad.

Sprinkle with reserved coconut and nuts. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if. Unbeknownst to me, the three-pound pomelo yielded a heck of a lot of flesh. I made pomelo salad twice, the first time as a rendition of Thai pomelo salad recipe that Betsy Andrews of Saveur recently wrote about from New York chef Dale Talde.