Cambodian pomelo salad
Cambodian pomelo salad
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes | Serves 4
1/3 cup finely chopped roasted peanuts 2 tablespoons finely grated unsweetened coconut 3 tablespoons fresh lime juice 2 tablespoons fish sauce 1 tablespoon brown sugar 1 garlic clove, mashed with a garlic press 1/2 to 1 small green Thai chile, minced 2 pomelos 1 cup chopped cabbage 1 small red bell pepper, quartered and thinly sliced 1/2 cucumber, peeled, thinly sliced 1/4 cup (about 3) thinly sliced green onions 1/4 cup packed fresh mint leaves 2 tablespoons cilantro leaves 2 tablespoons Thai basil leaves, torn into small pieces if large

Step 1 In a heavy, small skillet set over medium heat, toast the peanuts and coconut until fragrant and lightly colored, about 2 minutes. Remove from heat and set aside to cool.

Step 2 In a small bowl, whisk together the lime juice, fish sauce, brown sugar, garlic and chile for the dressing.

Step 3Supreme the pomelos: Using a very sharp knife, cut off the top and the bottom of the fruit, so it will sit flat on the cutting board. Starting where you see the pomelo separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you're done, go back over the fruit, removing any traces of pith. Working over a bowl, separate each segment, breaking each segment into bite-sized pieces if desired. If the pomelos are extra-juicy, strain the excess juice.

Step 4To assemble the salad, add the cabbage, red pepper, cucumber, green onion, mint, cilantro and basil to the pomelo. Pour over the dressing; stir very gently to combine. Transfer the salad to a serving dish and sprinkle over the peanut mixture.

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