Vietnamese Pomelo Salad
 
Prep time
Cook time
Total time
 
Serves: 4 as a side or starter to share
Ingredients
  • 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
Instructions
  1. peel and thinly slice the eschallots and keep ⅓ aside
  2. heat a small pan with the olive oil on medium
  3. add the ⅔ eschallots and stir constantly
  4. watch carefully as you want to brown and crisp the eschallots but not burn them
  5. just before you think they are done, remove from heat and place on paper towel to absorb the excess oil
  6. they will continue to brown a little more so be careful not to burn them, they should look like this:
  7. set them aside to cool
  8. peel and dice the mango into 1cm cubes
  9. deseed the chillies and thinly slice lengthways
  10. wash and pick all the leaves off the thai basil
  11. place the pomelo, mango, thai basil leaves, half the crispy fried eschallots and the raw eschallots in a mixing bowl
  12. try and keep the pomelos pieces about an inch in size, not too big and not too small
  13. mix the dressing ingredients until the coconut sugar is dissolved
  14. pour half the dressing over the pomelo mixture and gently toss
  15. taste and add more dressing if required
  16. plate with some wedges of lime
  17. garnish with remaining crispy fried eschallots and thinly sliced chillies
  18. hope you enjoy! :)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-pomelo-salad/