Zingy Thai Pomelo Salad with Toasted Coconut

A Refreshing Thai Masterpiece

This vibrant salad combines juicy pomelo, aromatic herbs, and crunchy toasted coconut for a burst of tropical flavors.

25 min
4
Easy

Ingredients

For the Salad

1 large pomelo

peeled and segmented

1 cup shredded coconut

unsweetened

1/2 cup fresh mint leaves

roughly chopped

1/2 cup fresh cilantro leaves

roughly chopped

1/4 cup roasted peanuts

roughly chopped

1 small red onion

thinly sliced

1 small cucumber

julienned

For the Dressing

3 tablespoons lime juice

freshly squeezed

1 tablespoon fish sauce

1 tablespoon honey

1 teaspoon chili flakes

1 clove garlic

minced

Preparation

Preparing the Coconut

Preheat skillet

Preheat a skillet over medium heat.

Toast coconut

Add the shredded coconut, stirring frequently, until golden brown (3-5 minutes).

Stir continuously while toasting the coconut to prevent burning.

Cool coconut

Remove from heat and let cool.

Making the Dressing

Combine ingredients

In a small bowl, combine lime juice, fish sauce, honey, chili flakes, and garlic.

Whisk dressing

Whisk until well blended.

For a hint of sweetness, drizzle a bit of honey over the salad right before serving.

Adjust seasoning

Adjust seasoning to taste if necessary.

Cooking Process

Salad Assembly

In a large bowl, gently toss pomelo segments, mint, cilantro, onion, and cucumber with the dressing.

Coconut Addition

Sprinkle toasted coconut and peanuts over the mixed salad.

Garnish

Garnish with additional mint and cilantro for extra freshness.

Plating & Serving

Zingy Thai Pomelo Salad with Toasted Coconut

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Chef’s Tip

Ensure your herbs are fresh for maximum flavor.

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Serve in a shallow bowl

Serve the salad in a shallow bowl to highlight the colorful ingredients.

Sauce Pairings

Sweet Chili Sauce

for dipping

Extra Dressing

on the side

Garnishes & Accompaniments

Extra mint leavesLime wedges

Perfect Sides

Jasmine rice

Thai fish cakes