Thai Grapefruit Salad
A vibrant Thai pomelo salad, resembling a larger grapefruit, offers a refreshing blend of sweet, sour, and spicy flavors cherished by many.
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Instructions
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Start boiling water in a pot.
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Combine all dressing ingredients in a cup and stir until sugar dissolves.
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Boil shrimp in water until pink and firm, then drain and cool.
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Toast shredded coconut in a dry pan over medium-high heat until golden and fragrant; cool.
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Prepare pomelo by removing the white peel and breaking into bite-sized pieces.
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Combine the prepared pomelo, cucumber, red pepper, shallots, basil, cilantro, and chili in a salad bowl.
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Add the cooled shrimp and dressing to the bowl, then toss thoroughly.
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Mix in most of the toasted coconut and cashews, reserving some for garnish, and toss again.
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Taste the salad and adjust seasoning as needed, then serve garnished with the reserved coconut and cashews.