Thai Pomelo Salad – Easy Meal Recipe

As summer rolls around, there’s something invigorating about a bright and zesty salad, isn't there? It's like a breath of fresh air, a promise of sunny days. One dish that captures this very essence is the Thai Pomelo Salad. 

Intrigued? You should be! This salad is not just light and refreshing; it also packs a delicious punch that will have your taste buds dancing. So, what can you pair with this delightful salad? Think grilled chicken, shrimp, or even a side of spring rolls. Each option complements the pomelo’s vibrant flavors wonderfully.

Why This Recipe is Great for You

Now, let me tell you why this Thai Pomelo Salad has earned its place in my kitchen. First off, the ingredients are incredibly wholesome. While I enjoy a rich pasta salad or a heavy entrée now and then, a salad that feels bright and nourishing is just what I crave. 

Moreover, it’s exceedingly easy to prepare, making it a go-to recipe for my busy days. Packed with nutrients—thanks to fresh herbs, citrus, and healthy fats—this salad supports my quest for maintaining a balanced diet. Plus, the crunch of the ingredients adds great texture, and the sheer explosion of flavors keeps things exciting.

I’ve experimented with various ingredients in this recipe. For instance, I often incorporate dry-roasted peanuts for a satisfying crunch and unsweetened desiccated coconut for a subtle texture and sweetness. 

The fresh herbs like Thai basil, mint, and cilantro give this dish a refreshing backdrop, reminding me of the vibrant street markets of Thailand. I love how just a few quality ingredients can create a dish that rivals a lavish feast with minimal effort.

So, let's dive into making this salad. Gather these ingredients, and let’s get cooking!

You Might Also Like These Recipes!

• Nam Khao Lao Crispy Rice Salad Recipe
• Fennel Citrus Salad Recipe
• Spanish Potato Salad Recipe

Ingredients

Salad:

• 1 pomelo, peeled and gently torn into bite-sized chunks (about 600g or ~3 cups)
  
• 1 small red onion, thinly sliced into half-moons
  
• 1/3 cup dry-roasted peanuts, roughly chopped
  
• 1/4 cup unsweetened desiccated coconut, lightly toasted
  
• 1–2 Kaffir lime leaves, finely shredded (stems discarded)
  
• 1 stalk fresh lemongrass, tender inner part only, thinly shaved
  
• 1/3 cup fresh mint leaves, loosely packed and chopped
  
• 1/4 cup fresh coriander (cilantro), finely chopped
  
• 2 tablespoons finely chopped Thai basil leaves
  

Dressing:

• 1 tablespoon coconut sugar (palm sugar can be used for authenticity)
  
• 1 tablespoon fish sauce (look for high-quality options like Red Boat for clean eating)
  
• 2 tablespoons freshly squeezed lime juice
  
• 1 teaspoon finely grated ginger
  
• 1 Thai bird’s eye chili, finely minced (adjust to taste)
  
• (Alternatively, 3–4 tablespoons of homemade Nam Prik sauce gives a more traditional flavor)
  

How to Make Thai Pomelo Salad

Step 1: Prepare the Pomelo

Start by peeling the pomelo. This can be a bit tricky since it has a thick skin. Once peeled, gently tear the flesh into bite-sized chunks. I love how the pomelo’s juicy segments practically burst with sweetness! Set these aside in a large mixing bowl.

Step 2: Chop the Onions and Herbs

Next, thinly slice the red onion into half-moons. The onion adds a beautiful color and a slight bite to the salad. Then, move on to the herbs! Part of the charm of this dish is the vibrant herbs. Chop the mint, coriander, and Thai basil, and toss them into the bowl with the pomelo.

Step 3: Add Crunchy Components

For that delightful crunch, add the dry-roasted peanuts and the lightly toasted desiccated coconut. I find that toasting the coconut just brings out the flavor. It’s not mandatory, but it elevates the salad.

Step 4: Lemongrass and Kaffir Lime Leaves

Now take the inner part of the lemongrass and thinly shave it. Add this to your bowl along with the finely shredded Kaffir lime leaves. These ingredients lend a wonderful depth of flavor that is quintessentially Thai.

Step 5: Prepare the Dressing

In a separate bowl, whisk together coconut sugar, fish sauce, freshly squeezed lime juice, grated ginger, and minced chili. This dressing is where the magic happens! The balance of sweet, salty, tangy, and spicy is what makes this salad shine.

Step 6: Combine Everything

Pour the dressing over the salad mix. Gently toss all the ingredients together to combine. Be careful with your tossing so that the pomelo doesn’t break apart too much. The goal is to keep everything intact while ensuring the dressing coats every piece.

Step 7: Serve and Enjoy

Finally, serve the salad chilled or at room temperature. It pairs wonderfully with grilled meats, making it a fantastic addition to any summer barbecue. I also enjoy it as a light lunch with a side of rice.

Nutrition Information

Recipe Notes

Pomelo: A large citrus fruit related to grapefruit, pomelos are sweet and mildly tangy. Their texture is delightful, and they hold up well in salads.
Red Onion: This brings a slightly sharp flavor that softens when mixed with other ingredients.
Dry-Roasted Peanuts: Adding healthy fats and crunch, these are also a great protein source, making the salad more filling.
Desiccated Coconut: Provides a subtle sweetness and chewiness that contrasts nicely with the juicy fruits.
Kaffir Lime Leaves: These fragrant leaves impart a significant amount of flavor, so don’t skip them.
Lemongrass: Adds a citrusy note, enhancing the overall freshness of the salad.
Fish Sauce: A staple in Thai cuisine, it adds an umami flavor that can't be beaten. You can substitute with a vegan version if needed.

Recipe Variations

Feel like switching things up? Here are some variations:

1. Add Protein: Grilled chicken, shrimp, or tofu can take this salad to a heartier level.
2. Substitute for Pomelo: If you can’t find pomelo, you can use grapefruit or orange as a substitute. The flavors will change but still fit nicely.
3. Use Different Nuts: Feel free to replace peanuts with cashews for a different flavor profile.
4. Spice it Up: If you love heat, consider adding a few slices of jalapeños or more chilies to the mix.
5. Herb Mix: Experiment with other herbs like basil or parsley if Thai herbs aren’t readily available.
6. Vegan Option: Simply use a vegan fish sauce to keep the recipe plant-based.

Conclusion

There you have it! A Thai Pomelo Salad that not only tastes incredible but also leaves you feeling refreshed and invigorated. Whether you're having a casual gathering or an elaborate feast, this dish will surely steal the show. 

Simple yet luxurious, this recipe has become a staple of mine, and I believe it will be in your kitchen as well. Try it out and let the burst of flavors take you on a culinary journey to Thailand, even if just for a moment. Enjoy!

You Might Also Like These Latest Recipes!

• Wiener Schnitzel
• What to Pair with Brie en Croute Recipe
• Vietnamese Fried Spring Rolls (Chả Giò) Recipe