Pomelo Salad
This recipe is my adaptation of my mom’s Pomelo salad recipe and other Vietnamese pomelo salads. It has some lime juice for extra zing, coconut palm sugar to tone down the bitterness and carrots to up the veggie quotient of the recipe. It is vegan, dairy-free and gluten-free but contains peanuts.
Servings Prep Time
4servings as a side 15minutes
Cook Time
Servings Prep Time
4servings as a side 15minutes
Cook Time
  • 1medium Pomelopeeled, broken down into bite-sized chunks
  • 1 or 2medium Carrotsgrated
  • 1/3cup Peanutsroasted (optional)
  • 1/4cup Coconutgrated
Salad Dressing
To make the salad
  1. Peel and cut the pomelo into bite-sized pieces. Grate the carrot and mix it with the pomelo in a bowl.
  2. In a small pan, toast the grated coconut over low-medium heat for a few minutes until it is lightly browned. Remove the coconut and add to the pomelo and carrot mixture.
  3. In the same pan, roast the raw peanuts over low-medium heat until slightly browned. Remove from the pan and grind the peanuts into smaller chunks. Add the peanut pieces to the pomelo and carrot mixture. [ See Recipe Notes for info on avoiding peanuts]
To make the salad dressing
  1. Mix the soy sauce, lime juice, coconut palm sugar and chopped green chillies in a small bowl.
  2. Pour the dressing over the salad.
To make the garnish and finish the salad
  1. Fry the sliced shallots in coconut oil until browned and crispy. Remove from heat and let it cool.
  2. Top the salad with the fried shallots and serve.
Recipe Notes

If you have a peanut allergy or do not like peanuts, you can make this salad without it. Toasted sesame seeds make a good substitute for peanuts.

  • Please increase or reduce the amount of green chillies used in the salad as per your taste.
  • This salad tastes good when chilled as well so you can make it ahead and pop it into the refrigerator.
  • To make a seafood variation of the salad, add pan-fried shrimp to the salad just before serving.

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