Thai Pomelo Salad (Yam Som O)
Juicy pomelo, toasted coconut and peanuts meet a bright lime, fish sauce and chilli dressing.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Toast the coconut
Toast the coconut in a dry frying pan over medium-low heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Tip it into a bowl as soon as it colours.
Make the dressing
Stir the lime juice, fish sauce and palm sugar together for about 1 minute, until the sugar dissolves. Taste and adjust until the dressing is tangy, savoury and gently sweet.
Prepare the pomelo
Remove any thick membrane and seeds, then separate the pomelo flesh into bite-sized pieces for about 5 minutes. Keep the pieces fairly large and handle them gently.
Dress the salad
In a serving bowl, gently toss the pomelo with the shallots, chilli and dressing for about 1 minute, just until evenly coated.
Finish and serve
Scatter over the toasted coconut, peanuts and coriander. Serve straight away.
Tips
- Watch the coconut closely as it can burn quickly; take it off the heat as soon as it colours.
- Taste the dressing before tossing and adjust it to your preference.
- Remove as much thick membrane as possible for a tender salad.
Swaps
- Use grapefruit in place of pomelo.
- Use chopped cashews instead of peanuts.
- Use caster sugar in place of palm sugar.
Storing
Best served straight away; if needed, refrigerate the dressed salad separately from the toppings and add them just before serving.
Nutrition per serving
190 kcal · protein 5 g · carbs 30 g · fat 7 g · fibre 4 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains peanuts, fish. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
