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RECIPE
10 INGREDIENTS9 STEPS35min

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.
Vietnamese Pomelo Salad Recipe | SideChef
This Vietnamese Pomelo Salad is light and refreshing and works well as a starter or side to an Asian-inspired meal.
EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
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EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
35min
Total Time
$1.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Pomelo , peeled
or Peeled Grapefruit
6
Small  Shallots
2
Red Chili Peppers
2 Tbsp
1 1/2 Tbsp
1 Tbsp
1 Tbsp
Distilled White Vinegar
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Nutrition Per Serving

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CALORIES
597
FAT
7.4 g
PROTEIN
2.0 g
CARBS
130.8 g

Cooking Instructions

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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 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 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.
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Nutrition Per Serving
Calories
597
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
130.8 g
48%
Fiber
5.4 g
19%
Sugars
115.6 g
--
Protein
2.0 g
4%
Sodium
520.6 mg
23%
Vitamin D
--
--
Calcium
279.1 mg
21%
Iron
1.8 mg
10%
Potassium
355.4 mg
8%
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