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 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Thai Pomelo Salad
- You need 1/2 cup of pomelo.
- You need 3 of hot chili,chopped.
- It's 2 clove of garlic ,chopped.
- You need 1 of lemongrass ,thinny sliced.
- You need 1 tbsp of fresh roasted peanuts.
- You need 2/3 tbsp of fish sauce.
- It's 1 tsp of sugar.
- It's 1 bunch of mints or corianders.
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
- Peel off pomelo ,prepare to chunks.
- Mix fishsauce and sugar ,stiŕ to let sugar dissolves,add chilli,garlic ,lemongrass,peanuts ,mints or coriander leaves.
- Add chunks of pomelo in the mixing bowl,softly mix with sauce.
- Serve and enjoy :).
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.
