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Thai Pomelo Salad Vegetarian

Thai Pomelo Salad Vegetarian


  • 1 -Grapefruit (sweet ruby red)
  • 1 Whole cooked chicken breast — hand-shredded
  • 1 teaspoon Chopped red chili — (or to taste)
  • 1 tablespoon Fish sauce (nam pla)
  • 1 teaspoon Sugar
  • 1 small Lime — juiced
  • 1 Head of leaf lettuce — (for garnish)
  • 1 tablespoon Chopped fresh coriander
  • 2 tablespoons Crisp Fried Shallot Flakes — (Instructions
  • 1/4 cup Chopped roasted peanuts
  • 6 Shallots — thinly sliced
  • 1 cup Vegetable oil


Pomelo looks like a thick-skinned, oversized grapefruit, and it is
sweeter than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In
large bowl, combine pomelo and shredded chicken. Mix together the
chopped red chili with fish sauce, sugar and lime juice; toss with
chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts,
and 2 teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure
they are all the same thinness to ensure even cooking. Heat a pan with
the vegetable oil over medium heat. Add shallots and fry slowly until
browned and crisp, about 5 to 10 minutes. The moisture in the shallots
should be completely cooked out. Drain on paper towel. Stored in an
air-tight container, the shallots will keep several weeks.

Thai Pomelo Salad Vegetarian
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