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Vietnamese Pomelo Salad
Recipe

10 INGREDIENTS • 9 STEPS • 35MINS

Vietnamese Pomelo Salad

4.5
4 ratings
This Vietnamese Pomelo Salad is light and refreshing and works well as a starter or side to an Asian-inspired meal.
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Vietnamese Pomelo Salad
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
This Vietnamese Pomelo Salad is light and refreshing and works well as a starter or side to an Asian-inspired meal.
35MINS
Total Time
$1.57
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pomelo
2 cups
Pomelo, peeled
or Peeled Grapefruit
Shallot
6
Small Shallots
Red Chili Pepper
2
Red Chili Peppers
Olive Oil
2 Tbsp
Coconut Sugar
1 1/2 Tbsp
Fish Sauce
1 Tbsp
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
597
Fat
7.4 g
Protein
2.0 g
Carbs
130.8 g
Add to plan
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Vietnamese Pomelo Salad
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author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Peel and thinly slice the small Shallots (6) and keep about 1/3 aside.
step 2
Heat up a small pan on medium and add Olive Oil (2 Tbsp). Add 2/3 of the schallots and stir constantly. Watch them closely, brown but don't burn them.
step 3
Remove pan from heat and place on paper towel to absorb the excess oil. They will continue to brown a little more. Set aside to cool
step 3 Remove pan from heat and place on paper towel to absorb the excess oil. They will continue to brown a little more. Set aside to cool
step 4
Peel and dice the Mango (1) into 1cm cubes. Deseed the Red Chili Peppers (2) and thinly slice them lengthwise.
step 4 Peel and dice the Mango (1) into 1cm cubes. Deseed the Red Chili Peppers (2) and thinly slice them lengthwise.
step 5
Wash and pick all the leaves off the Fresh Thai Basil (2 sprigs). Place the Pomelo (2 cups), ripe but firm mango, basil, half the fried eschallots, and the raw eschallots in a mixing bowl.
step 5 Wash and pick all the leaves off the Fresh Thai Basil (2 sprigs). Place the Pomelo (2 cups), ripe but firm mango, basil, half the fried eschallots, and the raw eschallots in a mixing bowl.
step 6
Try to keep the pomelo pieces about an inch in size, not too big and not too small.
step 7
Mix Coconut Sugar (1 1/2 Tbsp), Fish Sauce (1 Tbsp), Distilled White Vinegar (1 Tbsp), and juice of Lime (1) to make the dressing. Pour over pomelo mixture and gently toss.
step 8
Slice 1/4 inch off of each end of the other Lime (1) cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
step 9
Taste and add more dressing if necessary. Plate with lime wedges and garnish with remaining fried eschallots and thinly sliced chillies.
step 9 Taste and add more dressing if necessary. Plate with lime wedges and garnish with remaining fried eschallots and thinly sliced chillies.
Tags
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Appetizers
Dairy-Free
Shellfish-Free
Salad
Side Dish
Summer
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