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Easy Thai Pomelo Salad
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Thai Pomelo Salad

Sweet, citrus-y pomelos are paired with the spicy heat of the tiny Thai bird chile and fish sauce dip in this Thai pomelo salad. Cool, refreshing, and bursting with juicy flavors, this pomelo salad is waiting to come alive in your mouth.  
Course Salad, Side Dish
Cuisine Thai
Keyword fish sauce, pomelo
Prep Time 20 minutes
Servings 2
Calories 222kcal

Ingredients

  • 1 pomelo peeled into individual segments

Fish Sauce Dip

  • 2 Tbsp fish sauce
  • 1 tsp honey or brown sugar
  • 1/2 Tbsp water
  • 1 ea Thai bird chili or 1/2 a jalapeno or other chili
  • 1 tsp lime juice
  • 1 ea small shallot thinly sliced

Garnish

  • 4-6 leaves mint torn by hand or chiffonade thinly sliced
  • 3 TB peanuts toasted and chopped

Instructions

  • Mix together fish sauce dip ingredients. Make ahead up to 1-2 days, stored in the refrigerator.
  • Peel pomelo and remove all white membrane. Arrange sections on a serving platter.
  • Spoon over fish sauce dip, and top with garnish of mint and peanuts.

Notes

  1. The pomelos can be peeled well in advance since the juice does not leech out of the pulp.  Prepare a few hours or the day before.
  2. Similarly, make the fish sauce dip ahead of time.  Keep in the fridge and use it as an alternative salad dressing or dip for fried or fresh spring rolls.
  3. Other variations of this salad feature ground pork, baby shrimp, shredded carrots, coconut milk, fried shallots, fried garlic, and tamarind.  If you have them, feel free to add them to the party.

Nutrition

Calories: 222kcal | Carbohydrates: 36g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 1519mg | Potassium: 808mg | Fiber: 4g | Sugar: 4g | Vitamin C: 187mg | Calcium: 28mg | Iron: 1mg