Pomelo Salad with Peanuts, Mint, and Chile
Description
This Thai-inspired pomelo salad with coconut, peanuts, and fresh mint is topped with a sweet and sour chile dressing.
Ingredients
•
2 tablespoons unsweetened coconut flakes
•
1 pomelo
•
2 tablespoons coarsely chopped salted peanuts
•
2 tablespoons fried shallots
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2 tablespoons fresh mint leaves, torn
•
2 tablespoons hot water
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1 tablespoon chopped palm sugar
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2 tablespoons lime juice
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1 tablespoon fish sauce
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1 Thai bird's eye chile, chopped
Directions
1
Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2
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.
3
Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4
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.