Pomelo Salad with Peanuts, Mint, and Chile
It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!
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Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Cook's Notes:
Thai bird's eye chiles can be really spicy. Adjust the amount of chile to taste.
Substitute light brown sugar for the palm sugar if preferred.
Fried shallots are available at Asian grocery stores. You can make your own by heating 2 tablespoons vegetable oil in a small saucepan. Add 1/2 shallot, thinly sliced. Fry until browned and crisp, about 10 minutes. Watch carefully that they do not burn. Drain well before using.
Nutrition Facts
Per Serving:
240 calories; protein 5.3g; carbohydrates 41.7g; fat 8.1g; sodium 623.8mg.
Full Nutrition
