POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE
Provided by LeeV
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
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Annie Michelle
[email protected]I would definitely recommend this salad to others.
Ummahomiraraka
[email protected]This salad is easy to make and packed with flavor.
modesta obetta
[email protected]This salad is a great way to get your daily dose of vitamin C.
M J Mushahid Hussain Malik
[email protected]This salad is perfect for a summer party.
Alex Don
[email protected]This salad is so refreshing and light.
Donnia Welham
[email protected]I love the combination of sweet and savory in this salad.
Amairany Espinoza
[email protected]This salad is a great way to use up leftover grapefruit segments.
Kazim Baloch
[email protected]I can't wait to try this salad with other fruits.
Kevin Cormack
[email protected]This salad is a keeper! It's going into my regular rotation.
Dinesh Xettri
[email protected]Overall, this is a great salad that is easy to make and packed with flavor. I would definitely recommend it.
tutul orko
[email protected]The dressing was a bit too spicy for me, but I was able to tone it down by adding a little more lime juice.
Caroline Conroy
[email protected]I found that the salad was a bit too sweet for my taste. Next time, I'll use less sugar in the dressing.
Admiral Kaede
[email protected]This salad is also a great way to get your daily dose of vitamin C.
Alix Campion
[email protected]This salad is a great make-ahead dish. Simply prepare the salad and dressing ahead of time and store them in separate airtight containers in the refrigerator. When you're ready to serve, just combine the salad and dressing and enjoy.
Nourhan Mubarak
[email protected]Not a fan of grapefruit? You can substitute other citrus fruits, such as oranges or tangerines.
Mastofa Hawlader
[email protected]I tried this salad with a variety of different fruits, including oranges, tangerines, and blood oranges. They all worked well, so feel free to experiment.
Tina Carmel
[email protected]This salad is a great way to use up leftover grapefruit segments. It's also a nice light and refreshing salad for a hot summer day.
Ally Matome
[email protected]I love the combination of sweet and savory in this salad. The grapefruit and coconut are a great combo, and the peanuts add a nice crunch.
Glyniss Iannello
[email protected]Easy to make and packed with flavor!
a1dog2frog
[email protected]This salad is a delightful blend of flavors and textures. The grapefruit segments, with their bursts of citrus, paired perfectly with the crunchy peanuts and the creamy coconut. The chile-lime dressing added a nice kick without being overpowering.