Best 3 Pomelo Salad With Chile Lime Peanuts Coconut Recipes
## **Tantalize Your Taste Buds with Pomelo Salad: A Symphony of Sweet, Sour, and Spicy Flavors**
Embark on a culinary journey to Southeast Asia with this tantalizing pomelo salad, a delightful blend of sweet, sour, and spicy flavors that will awaken your senses. This vibrant dish features juicy pomelo segments, crisp cucumbers, aromatic shallots, and refreshing mint leaves, all tossed in a delectable dressing made with fiery chilies, tangy lime juice, and the warmth of toasted peanuts. As you savor each bite, the contrasting textures of the crunchy peanuts and the tender pomelo create a captivating symphony in your mouth. A sprinkling of shredded coconut adds a touch of tropical sweetness, while the herbaceousness of cilantro brings a refreshing balance to the dish. This salad is not just a culinary delight but also a visual masterpiece, with its vibrant colors and textures that will surely impress your guests. Whether you're looking for a refreshing side dish or a light and healthy meal, this pomelo salad is sure to satisfy your cravings.
* **Pomelo Salad with Chile-Lime Peanuts and Coconut:** This classic recipe combines all the essential elements of a great pomelo salad: sweet pomelo, crunchy peanuts, tangy lime dressing, and a hint of heat from chilies.
* **Pomelo Salad with Avocado and Shrimp:** This variation adds creamy avocado and succulent shrimp to the mix, creating a more substantial and protein-packed salad.
* **Pomelo Salad with Grilled Chicken:** Grilled chicken adds a smoky and savory flavor to this salad, making it a perfect choice for a main course.
* **Pomelo Salad with Crispy Tofu:** For a vegan option, crispy tofu provides a delicious and protein-rich alternative to chicken or shrimp.
* **Pomelo Salad with Mango and Coconut:** This tropical twist on the classic salad incorporates sweet mango and creamy coconut milk, transporting your taste buds to a tropical paradise.
POMELO SALAD WITH PEANUTS, MINT, AND CHILE
It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!
Provided by LauraF
Categories Salad Fruit Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
- 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.
- Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
- 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.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g
COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING
Steps:
- In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
- Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
- The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
- In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
- In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
- In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
- In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
- In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
- In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
- In a small bowl, add all the ingredients and mix well. Reserve on the side.
- Serve the trout alongside the salad and dressing of choice.
POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE
Provided by LeeV
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
Tips:
- Choose ripe pomelo: Look for pomelo that are heavy for their size, with a slightly yielding exterior. Avoid pomelo that are too hard or have blemishes.
- Use a sharp knife: A sharp knife will help you easily remove the peel and pith from the pomelo without wasting too much of the fruit.
- Work in a large bowl: You'll need a large bowl to toss the salad in. A large bowl will also make it easier to mix all of the ingredients evenly.
- Chill the salad before serving: Chilling the salad for at least 30 minutes before serving will help the flavors meld and develop.
- Serve the salad with your favorite toppings: You can top the salad with additional peanuts, coconut, cilantro, or mint. You can also serve it with a squeeze of lime juice or a drizzle of fish sauce.
Conclusion:
This pomelo salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at your table. With only a few simple ingredients, you can easily make this salad at home. So next time you're looking for a light and healthy meal, give this pomelo salad a try!
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