Pomelo Salad with Peanuts, Mint, and Chile
Recipe by LauraF from allrecipes.com
Lunch,Side Dish 25 Mins.
Ingredients
2
2 servings
- •2 tablespoons unsweetened coconut flakes
- •1 pomelo
- •2 tablespoons coarsely chopped salted peanuts
- •2 tablespoons fried shallots
- •2 tablespoons fresh mint leaves, torn
- •2 tablespoons hot water
- •1 tablespoon chopped palm sugar
- •2 tablespoons lime juice
- •1 tablespoon fish sauce
- •1 Thai bird's eye chile, chopped
Instructions
- Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
- Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
- Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
- Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.
Nutritional Facts
Per 2 servings
- Calories: 240
- Carbohydrate: 42g
- Fat: 8g
- Fiber: 5g
- Protein: 5g
- Sugar: 8g
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