Pomelo Salad with Chile, Lime, Peanuts, and Coconut
A vibrant Thai-inspired salad featuring sweet-tart pomelo segments tossed with crispy fried shallots, toasted coconut, peanuts, and a spicy-sour dressing. This refreshing dish balances sweet, sour, salty, and crunchy elements for a complex flavor profile.
Ingredients
- •2 tablespoons palm sugar or light brown sugar
- •2 whole red or green Thai chiles
- •2 cloves garlic
- •¼ cup fresh lime juice
- •3 tablespoons fish sauce
- •1 to taste Kosher salt
- •½ cup unsweetened shredded coconut
- •½ cup vegetable oil
- •2 whole shallots
- •¼ cup peanuts
- •2 whole pomelos
- •¾ cup cilantro leaves
- •2 tablespoons dried shrimp
Cooking Instructions
- 1.
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.
5 min
- 2.
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
4 min
- 3.
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.
3 min
- 4.
Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
2 min
- 5.
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.
10 min
