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.
1eaThai bird chilior 1/2 a jalapeno or other chili
1tsplime juice
1easmall shallot thinly sliced
Garnish
4-6leavesmint torn by hand or chiffonadethinly sliced
3TBpeanuts 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
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.
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.
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.