Easy Thai Pomelo Salad Recipe (Yum Som-O)
Quick and healthy, this low-carb Thai pomelo salad comes together in under 30 minutes with juicy fruit and a refreshing, bold dressing.
Equipment
- Cutting board and sharp knife
- Wok and skillet for toasting coconut and peanuts
- Mixing bowl
Ingredients
- 1 lb pomelo fruit
- 1 tablespoon chili paste
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 1/4 cup peanuts
- 2 tbsp shredded coconut
- 1 medium shallot, thin slices
- 4 cloves of garlic, minced
- 3 kaffir lime leaves, thin strips
- 2 chilies, chopped, to taste
Instructions
- Peel the pomelo and separate the flesh into bite-sized chunks. Set aside.
- In a dry wok or skillet over medium heat, toast the shredded coconut until golden and fragrant. Set aside.
- Using the same pan, dry roast the peanuts until lightly golden. Set aside.
- In a little oil, fry the shallots first until golden and crispy. Remove and drain, then repeat with the garlic.
- In a large mixing bowl, combine the chili paste, fresh lime juice, salt, and palm sugar. Stir well until the sugar dissolves.
- Add the pomelo chunks to the dressing and gently toss until everything is evenly coated.
- Sprinkle in the roasted coconut, roasted peanuts, fried shallots, fried garlic, kaffir lime leaves, and chilies. Toss lightly to combine. Serve fresh, and enjoy the crunchy, zesty flavors!
Notes
- Use the nutrition card in this recipe as a guideline.
- Bird's eye chilies or jinda chilies add a lot of heat with just 1 or 2 chilies, so use with caution.
Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1181mg | Potassium: 175mg | Fiber: 1g | Sugar: 7g | Vitamin A: 444IU | Vitamin C: 66mg | Calcium: 9mg | Iron: 1mg
