Pomelo Salad

20 Minutes

2 servings

Pomelo Salad


2 tbsp sugar

1 tbsp water

1 red or green Thai chilis, finely chopped

2 garlic cloves, finely chopped

1 lime juiced

3 tablespoons fish sauce

¼ cup unsweetened shredded coconut

1/4 cup canola oil

2 shallots, thinly sliced, divided

1 pomelo or 2 ruby red grapefruit

¾ cup torn cilantro leaves with tender stem


  1. Whisk palm sugar and water in a medium bowl to dissolve sugar. Whisk in chilis, garlic, lime juice, and fish sauce.

  2. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.

  3. Heat oil in same saucepan. Add half shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain.

  4. 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, fried shallots, and dressing and toss to coat. Add coconut, toss again. Divide among plates and top with remaining fresh shallots.