Pomelo Salad With Peanuts Mint And Chile Recipes
POMELO SALAD
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Cambodian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
- Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
- When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
- Place each serving on a leaf of lettuce.
Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9
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- In a small bowl, combine the fish sauce, lime juice, and sugar, stirring vigorously to completely dissolve the sugar.
- Peel the pomelo or grapefruit and separate it into segments. Working over a bowl and using a small sharp knife, cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it, letting any juice drip into the bowl rather than down your elbow. Place the fruit in the bowl and discard the membrane.
- Pour off any juice that has accumulated at the bottom of the bowl and reserve for another use. Add the coconut, peanuts, shallots, mint, and chiles to the segments and mix well. Pour the lime dressing over the mixture and mix well. Taste and, if you wish, adjust the balance of salt, sour, and sweet (that is to say, fish sauce, lime juice, and sugar). Serve immediately, on a bed of Bibb lettuce if desired.
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- Whisk palm sugar and 1 Tbsp. 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.
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