Thai Pummelo Salad
Notes: This refreshing Thai salad is a delicious relish for pork satay.
How to Make It
Step 1
1
Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.
Step 2
2
Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.
Ingredients
3 pummeloes (1 1/2 lb. each)
2 cups diced (1/4 in.) English cucumbers
1/4 cup minced fresh cilantro
1 fresh serrano or jalapeño chili, rinsed, stemmed, seeded, and minced
About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/2 cup chopped unsalted roasted peanuts
Directions
Step 1
1
Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.
Step 2
2
Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.
Search All of Sunset's Recipes
The Latest
The Best Thing You Could Do for Your Health Is Quit the Gym—Here’s What to Do Instead
