Vietnamese Pomelo Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Pomelo , peeled

or Peeled Grapefruit

1

Mango

6

Small Shallots

2

Red Chili Peppers

2 sprigs

Fresh Thai Basil

2 Tbsp

Olive Oil

1 1/2 Tbsp

Coconut Sugar

1 Tbsp

Fish Sauce

1 Tbsp

Distilled White Vinegar

2

Limes

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.