Description
A refreshing Thai salad featuring pomelo and shrimp, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 large pomelo, peeled and segmented
- 8 ounces cooked shrimp, peeled and deveined
- 1/2 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon chili flakes (adjust to taste)
- Salt to taste
Instructions
- Prepare the pomelo by cutting it in half and separating the segments from the pith. Remove any seeds and break the segments into bite-sized pieces.
- In a large mixing bowl, combine the pomelo segments, cooked shrimp, red onion, and cherry tomatoes.
- In a small bowl, whisk together the fish sauce, lime juice, palm sugar, and chili flakes. Adjust seasoning with salt if needed.
- Pour the dressing over the salad mixture and gently toss to coat the pomelo and shrimp.
- Fold in the fresh cilantro and mint leaves.
- Sprinkle the roasted peanuts on top and serve immediately, or let it sit for a few minutes to meld the flavors.
Notes
- This salad is best enjoyed fresh.
- Adjust the chili flakes according to your spice preference.
- Can be served as a light meal or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Yam Som O, Thai Pomelo Salad, Shrimp Salad, Thai Recipes