POMELO SALAD WITH RICE VERMICELLI
A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
- Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
- Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g
PRAWN & POMELO SALAD
Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad
Provided by Jane Hornby
Categories Dinner, Starter
Time 20m
Number Of Ingredients 12
Steps:
- Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
- Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
- Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.
Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
SHRIMP POMELO SALAD
A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Provided by A Day In the Kitchen
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
- Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
- Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g
THAI POMELO SALAD
You find a lot of different recipes around Thailand and Vietnam for pomelo salads -- this is my take, with few ingredients and some cupboard staples. My boyfriend simply adores this salad and could eat the whole bowl for his dinner.
Provided by Sunshine_Celine
Categories Citrus
Time 30m
Yield 1 salad, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Peel the pomelo as you would an orange, keeping only the flesh (as whole as possible) without any menbranes.
- Half or quarter the cherry tomatoes, slice the scallions and the whole cilantro bunch - toss together with the pomelo.
- Combine the ingredients for the dressing and pour over the salad - toss well but be careful not to break the pomelo too much.
- Before serving, you can sprinkle the unsalted roasted peanuts - slightly crushed over the salad. I personally do not care for peanuts, but friends love the balance it brings to the dish.
Nutrition Facts : Calories 59.5, Fat 0.4, SaturatedFat 0.1, Sodium 733.2, Carbohydrate 14.1, Fiber 2, Sugar 9.9, Protein 1.9
POMELO SALAD
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Cambodian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
- Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
- When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
- Place each serving on a leaf of lettuce.
Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9
POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT
Provided by Kris Yenbamroong
Categories Salad Citrus Side Grapefruit Peanut Spring Summer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
- Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
- Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
- Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
- Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
More about "pomelo salad food"
THAI POMELO SALAD (YAM SOM O) - INQUIRING CHEF
From inquiringchef.com
4.4/5 (8)Total Time 35 minsCategory Main DishCalories 213 per serving
- Pomelo - Peel pomelo and discard peel. Working with one section at a time, use your hands to peel off pith, leaving just the pale green or pink fruit. Gently break apart the fruit, leaving uneven bite-sized pieces.Coconut - Heat a skillet or wok over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 5 to 6 minutes. Peanuts - Place peanuts in a mortar and use a pestle to grind them until they are in coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them with a knife.)Dried Shrimp - Place dried shrimp in a coffee / spice grinder and pulse until shrimp is light and fluffy. Shallots, Lime Leaves, Lemongrass - Finely chop these ingredients. (Note: Kaffir lime leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these very finely.)Mint - If mint leaves are small, leave them whole. If they are large, use your hands or a knife to roughly chop them.
- In a mortar and pestle, grind the chilis into a paste. Add palm sugar to the mortar and grind the ingredients together until sugar is dissolved. Add fish sauce and lime juice and swirl the pestle around to mix. Taste the dressing and adjust as you’d like, adding more of any of the components. Set aside. (Note: See below if you don’t have a mortar and pestle.
- Just before serving, combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately.
SUPER THAI POMELO SALAD (THAI GRAPEFRUIT SALAD) - YUM …
From tastythais.com
Ratings 1Calories 409 per servingCategory Appetizer
- Cut across the top and bottom and remove the skin. Stabilize the fruit on one of the flat surfaces and slice down vertically to remove the skin and most of hte thick pith.Try not to cut so deep that it exposes the flesh as the juice will weep if you do,
- With the flesh segments separated, break them into small bite sized pieces. Do not be tempted to break these too small as they can break apart quite easily.
- Add the fish sauce and palm sugar together with the tamarind into a pan and heat gently to dissolve the sugar.When the sugar is dissolved then add the lime juice and taste. Adjust the lime, sugar and fish sauce to get the taste you want.
- Add a tablespoon of olive oil and quickly fry the shrimp until just cooked.Drizzle a small amount of yum sauce over the cooked shrimp. Do not overcook as the shrimp will toughen if cooked too long like most shellfish.
THAI POMELO SALAD (YAM SOM-O) - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (14)Total Time 25 minsCategory Thai RecipesCalories 420 per serving
- In a small saucepan, sauté together the vegetable oil, shallots, garlic, and dried pepper flakes over medium heat until the mixture releases its wonderful aroma and becomes confit-like in consistency. Add the coconut milk into the shallot mixture and heat through; remove from heat and set aside to cool.
- In a skillet over medium-low heat, dry toast the desiccated coconut flakes until they turn medium brown color. Be careful not to leave the skillet unattended; coconut burns very easily. Set the toasted coconut aside to cool.
- Gently break up the pomelo segments into roughly ½ inch (1 cm) pieces and put them in a large mixing bowl.
EASY THAI POMELO SALAD (YUM SOM-O) (VEGAN) - FOOD AND …
From yumsome.com
5/5 (8)Total Time 40 minsCategory Appetizer, Salad, Side DishCalories 383 per serving
- Dry-roast the dried red chilli in a wok over a high heat for a couple of minutes, and set aside to cool. Chop into pieces.
CAMBODIAN POMELO SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4Estimated Reading Time 5 minsCategory VEGETARIAN, SALADSTotal Time 40 mins
- 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.
- In a small bowl, whisk together the lime juice, fish sauce, brown sugar, garlic and chile for the dressing.
- Supreme 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.
- To 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.
POMELO SALAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 15 minsCategory SidesCalories 124 per serving
- In a small bowl, combine the fish sauce, lime juice, and sugar, stirring vigorously to completely dissolve the sugar.
- Peel the pomelo or grapefruit and separate it into segments. Working over a bowl and using a small sharp knife, cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it, letting any juice drip into the bowl rather than down your elbow. Place the fruit in the bowl and discard the membrane.
- Pour off any juice that has accumulated at the bottom of the bowl and reserve for another use. Add the coconut, peanuts, shallots, mint, and chiles to the segments and mix well. Pour the lime dressing over the mixture and mix well. Taste and, if you wish, adjust the balance of salt, sour, and sweet (that is to say, fish sauce, lime juice, and sugar). Serve immediately, on a bed of Bibb lettuce if desired.
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Estimated Reading Time 5 mins
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SPICY THAI POMELO SALAD WITH SMOKED SALMON - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 25 mins
- On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
- Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
- In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.
THE CLASSIC SPICY THAI POMELO SALAD RECIPE | ORGANIC FACTS
From organicfacts.net
5/5 (1)Category SaladCuisine ThaiTotal Time 20 mins
- To make Thai pomelo salad, take a small saucepan and saute the shallots or onions, garlic, dried pepper flakes in olive oil until you get a delicious aroma and it turns golden-brown. To this, add coconut milk and let it cook in medium heat. Once done, remove it from the heat and set it aside to cool.
- In another skillet, dry toast the desiccated coconut flakes over medium to low heat until they turn medium-brown in color. Remember that coconut burns very easily and that's why ensure you don't leave the skillet unattended.
- Meanwhile, poach the shrimps in simmering hot water, flavored with the herbs and spices of your choice. Set it aside once it's done.
- Now comes the showstopper of the salad - pomelos. Gently break them into segments of approximately 1/2 an inch each. Put them in a bowl.
POMELO SALAD | YUM SOM-O | ยำส้มโอ – RACHEL COOKS THAI
From rachelcooksthai.com
- Roast the peanuts by placing in a dry pan over medium heat until they are golden brown. Do the same for the coconut flakes.
- Heat a 1/4-1/2 cup of oil over medium heat in a small pan. Fry the chopped garlic until it's golden brown, then do the same for the thinly sliced shallots.
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