Tuesday, April 21, 2009

Thai Pomelo Salad

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It's too hot to turn on the stove or the oven. I want nothing to do with them. I want light, refreshing food with a beer or two. So, it's another salad for me today. This time, a tangy spicy Thai pomelo salad.
  • 1/2 of a large pomelo, peel, pith and membrane removed
  • 2 limes, zested and juiced
  • 2 teaspoons of lemon juice (about half a lemon)
  • 2 teaspoons of soy sauce
  • 2 1/2 teaspoons of brown sugar
  • 1 garlic clove, grated
  • 1 teaspoon of Sriracha sauce
  • 6 large mint leaves, chopped fine
  • 1/4 cup of cilantro, chopped fine
  • 3 tablespoons of toasted peanuts, chopped
For the dressing, combine lime zest, lime juice, lemon juice, soy sauce, brown sugar, garlic, and Sriracha sauce. Drizzle over pomelo, mint leaves, cilantro and chopped peanuts. Toss to combine.

Similar recipes would require a dash or two of fish sauce. But really, you won't miss that at all because this salad is so tangy, spicy and sweet. The flavors combine so well together and hit your taste buds in all the right places. Now, all I need is an ice cold beer. And a tub of ice water that I can sit in. Mmmm... Beer.

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