Soups & Salads

Pomelo Salad

Pomelo Salad

Ancestor of the grapefruit, this gorgeous fruit tends to be quite citrus, however, inspite of the innumerable health benefits may require an acquired taste! Loaded with vitamin C & antioxidants, its sought after ability to keep you fuller for extended durations makes it highly desirable. Not a common sight in Indore, I was delighted when a few from my friend in Ahmedabad landed in my kitchen, though it left me wondering how to make it palatable for my kids and husband! One thing for sure, my whole family is quite the connoisseur of Thai food so I had most of concerns ironed out. I Immediately put together a few Thai essentials such as basil, birds eye chilli & soy sauce and voila this salad was ready…Believe it’s really this simply, delectable, nutritious and can become the talk of any gathering!!!

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Course Salad
Servings 4 persons
Prep time 10 minutes
Cook time Nil

Ingredients for the Pomelo Salad

(1 cup = 200 ml; 1 tbsp = 15 ml)

3 cups Fresh pomelo (segmented)
½ cup Finely chopped spring onions
½ cup Roasted peanuts (coarsely ground)
10 – 12 Basil leaves
10 – 12 Mint leaves

Ingredients for the dressing

(1 cup = 200 ml; 1 tbsp = 15 ml)

¼ cup Toasted seasame oil
¼ cup Light kikoman soya sauce
2 nos Lemon juice (Indian sized)
2 tsp Vinegar
2 tsp Palm sugar or jaggery
2 – 3 cloves Garlic
4 – 5 Birds eye chili or fresh red chilies

Instructions for the Salad

1. Toss the segmented pomelo spring onions and roasted crushed peanuts in a bowl.
2. Add in shredded basil leaves and mint leaves. Chill for one hour.

Instructions for the Dressing

1. In a mortar pestle crush the red chilies, garlic along with vinegar, lemon juice and palm sugar
2. Blend well and then mix in the olive oil and soya sauce.
3. Please feel free to increase or decrease the seasoning as per taste (I don’t add salt as soya has enough sodium content). Chill dressing too for one hour.
4. Add the dressing to the salad and mix well. Toss and serve chilled.

Note: 

1.  I’ve used 1 tsp of my ready chilli garlic paste in place of Thai red chilli and garlic. Recipe link is here
2. The salad is best eaten fresh and chilled.
3. Please do not substitute the light soya sauce for the regular dark Indian one. It will not taste the same.
4. In case you don’t have palm sugar you can, however, use regular sugar.
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