Vietnamese Pomelo Salad
Serves: 4 as a side or starter to share
- 500 gms peeled pomelo (yellow or pink is ok), if you cannot find pomelo where you are located, use a mix of pink grapefruit and orange segments
- 1 ripe but firm mango
- 6 small eschallots
- 2 red chillies
- 2 large sprigs of thai basil (found in asian grocers, common basil is ok to substitute but will taste slightly different)
- 2 tbsp olive oil
- lime wedges to serve
- For the dressing:
- 1.5 tbsp coconut sugar (I use this one here)
- 1 tbsp fish sauce (I use Red Boat brand which has no nasties added)
- 1 tbsp white vinegar (or kombucha vinegar would work well too)
- juice of 1 lime
- peel and thinly slice the eschallots and keep ⅓ aside
- heat a small pan with the olive oil on medium
- add the ⅔ eschallots and stir constantly
- watch carefully as you want to brown and crisp the eschallots but not burn them
- just before you think they are done, remove from heat and place on paper towel to absorb the excess oil
- they will continue to brown a little more so be careful not to burn them, they should look like this:
- set them aside to cool
- peel and dice the mango into 1cm cubes
- deseed the chillies and thinly slice lengthways
- wash and pick all the leaves off the thai basil
- place the pomelo, mango, thai basil leaves, half the crispy fried eschallots and the raw eschallots in a mixing bowl
- try and keep the pomelos pieces about an inch in size, not too big and not too small
- mix the dressing ingredients until the coconut sugar is dissolved
- pour half the dressing over the pomelo mixture and gently toss
- taste and add more dressing if required
- plate with some wedges of lime
- garnish with remaining crispy fried eschallots and thinly sliced chillies
- hope you enjoy! :)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-pomelo-salad/
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