Vietnamese Pomelo Salad

10 INGREDIENTS • 9 STEPS • 35MINS

Vietnamese Pomelo Salad

Recipe

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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This Vietnamese Pomelo Salad is light and refreshing and works well as a starter or side to an Asian-inspired meal.

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...

35MINS

Total Time

$1.57

Cost Per Serving

Ingredients

Servings

4

us / metric

2 cups

Pomelo, peeled

or Peeled Grapefruit

1

6

Small Shallots

2

Red Chili Peppers

2 sprigs

Fresh Thai Basil

2 Tbsp

1 1/2 Tbsp

1 Tbsp

1 Tbsp

Distilled White Vinegar

2

Nutrition Per Serving

VIEW ALL

Calories

597

Fat

7.4 g

Protein

2.0 g

Carbs

130.8 g

Love This Recipe?

Vietnamese Pomelo Salad

Save

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 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 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.

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