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Thai Pomelo Salad

  • 1 pcs pomelo
  • 400 g shrimps, peeled
  • 1 pcs cucumber, diced
  • 1 pcs red bell pepper, diced
  • 2 pcs shallots, finely chopped
  • 3 tbsp basil, fresh, chopped
  • 3 tbsp coriander, fresh, chopped
  • 100 g cashew nuts, chopped
  • 100 ml coconut milk

  1. Set a pot of water to boil and add shrimps, cook for about 3-4 minutes until shrimp turns pink. Drain and set aside to cool.
  2. Prepare the pomelo or grapefruit, removing as much of the white peel as possible. Break the fruit into bite-size pieces. You will need approx. 1 cup of fruit per person.
  3. Cook coconut in a Wok until it turns brown, then put aside to cool down.
  4. Mix pomelo and coconut milk.
  5. Add all other salad ingredients to the bowl. Mix everything well.
  6. Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
  7. Check the taste. If needed, add some sugar or salt.

If you wish, you can spice it up with fresh hot chilli.


Good points

  •  No cholesterol
  •  High in manganese
  •  High in vitamin A
  •  High in vitamin B6
  •  Very high in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: Thai
General (in 1 portion)
Calories: 357.95 kcal
Carbohydrates: 30.41 g
Cholesterol: 126 mg
Sugar: 4.34 g
Protein: 20.26 g
Fat: 19.26 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com