Appetizer · Salad · Thai · Asian ·

Zingy Thai Pomelo Salad with Toasted Coconut

Name: Zingy Thai Pomelo Salad with Toasted Coconut
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 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; 3 tablespoons lime juice, freshly squeezed; 1 tablespoon fish sauce; 1 tablespoon honey; 1 teaspoon chili flakes; 1 clove garlic, minced

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

4.1(552 reviews)

·By Ethan Brooks·September 23, 2025

Zingy Thai Pomelo Salad with Toasted Coconut — Appetizer served and photographed from above

Prep

8 min

Cook

25 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Salad

For the Dressing

Nutrition

Per serving

Calories: 233 kcal
Protein: 5.2 g
Carbs: 29 g
Fat: 12.1 g
Fiber: 5.4 g

Whole recipe

Total

Calories: 930 kcal
Protein: 20.8 g
Carbs: 116 g
Fat: 48.3 g
Fiber: 21.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 large pomelo peeled and segmented	230	4	59	0	6
1 cup shredded coconut unsweetened	320	3	12	30	8
1/2 cup fresh mint leaves roughly chopped	10	1	2	0	1
1/2 cup fresh cilantro leaves roughly chopped	5	0.5	1	0	0.5
1/4 cup roasted peanuts roughly chopped	215	9	7	18	3
1 small red onion thinly sliced	40	1	9	0	1.5
1 small cucumber julienned	16	1	4	0	1
3 tablespoons lime juice freshly squeezed	10	0	3	0	0
1 tablespoon fish sauce	10	1	1	0	0
1 tablespoon honey	64	0	17	0	0
1 teaspoon chili flakes	6	0.3	1	0.3	0.5
1 clove garlic minced	4	0	1	0	0

These are estimated values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Coconut

1
Preheat skillet
Preheat a skillet over medium heat.
2
Toast coconut
Add the shredded coconut, stirring frequently, until golden brown (3-5 minutes).
Tip: Stir continuously while toasting the coconut to prevent burning.
3
Cool coconut
Remove from heat and let cool.

Making the Dressing

1
Combine ingredients
In a small bowl, combine lime juice, fish sauce, honey, chili flakes, and garlic.
2
Whisk dressing
Whisk until well blended.
Tip: For a hint of sweetness, drizzle a bit of honey over the salad right before serving.
3
Adjust seasoning
Adjust seasoning to taste if necessary.

How to Make Zingy Thai Pomelo Salad with Toasted Coconut

Total time: 33 min · Yields 4 servings

1
Salad Assembly
In a large bowl, gently toss pomelo segments, mint, cilantro, onion, and cucumber with the dressing.
2
Coconut Addition
Sprinkle toasted coconut and peanuts over the mixed salad.
3
Garnish
Garnish with additional mint and cilantro for extra freshness.