This Pomelo Herb Salad is vibrant, refreshing, and packed with Thai-inspired flavors. Juicy pomelo is tossed with a zesty lime dressing, fragrant herbs, crunchy peanuts, and a touch of dried shrimp umami. It’s a perfect light appetizer or side dish that’s both bright and satisfying!
Ingredients
Serves: 4
For the Dressing:
- 1 tablespoon grated palm sugar (or brown sugar)
- 3 tablespoons lime juice
- 3 teaspoons fish sauce
- 1 red Thai chili, thinly sliced
- 1 small shallot, thinly sliced
For the Salad:
- 2 tablespoons dried shrimp
- 1-2 Pomelos (about 4 cups total), peeled, supremed & broken into pieces
- ⅓ cup roasted peanuts, roughly chopped
- 2 fresh lime leaves, stem & ribs removed, finely minced
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup fresh cilantro leaves, roughly chopped
How to Make Pomelo Herb Salad
Step 1: Make the Dressing
- In a small bowl, stir together the palm sugar and lime juice until the sugar is dissolved.
- Add the fish sauce, sliced Thai chili, and shallot.
- Taste and adjust the seasoning with more fish sauce or lime juice, if needed.
Step 2: Prep the Dried Shrimp
- Using a spice grinder or mini food processor, pulse the dried shrimp until finely ground and fluffy. Set aside.
Step 3: Assemble the Salad
- Add the pomelo pieces to a medium bowl.
- Pour the dressing over the pomelo and gently toss to coat.
- Stir in the dried shrimp, peanuts, lime leaves, mint, and cilantro.
Step 4: Serve & Enjoy
- Transfer the salad to a serving platter.
- Serve immediately for the freshest flavors!
Tips & Variations
- No pomelo? Substitute with grapefruit or segmented oranges for a similar citrusy burst.
- Prefer it milder? Reduce the amount of Thai chili or remove the seeds for less heat.
- Make it vegetarian: Skip the dried shrimp and add toasted coconut flakes for extra texture.
- Boost the crunch: Add crispy shallots or toasted sesame seeds before serving.
FAQ
Can I make this salad ahead of time?
Yes! Make the dressing ahead and keep it separate. Assemble the salad just before serving for the freshest texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 1 day. The pomelo may release juices, so drain excess liquid before serving again.
What pairs well with this salad?
Serve it alongside grilled seafood, Thai curries, or coconut rice for a complete meal!
And that’s it for Pomelo Herb Salad! If you make it, tag me on Pinterest or Instagram—I’d love to see your dish! For more fresh and flavorful salads, check out my latest recipes here.
Meta Description: This Pomelo Herb Salad is fresh, tangy, and packed with Thai-inspired flavors. A zesty lime dressing, crunchy peanuts, and fragrant herbs make it irresistible!
PrintPomelo Herb Salad
Ingredients
For the dressing
1 tablespoon grated palm sugar (or brown sugar)
3 tablespoons lime juice
3 teaspoons fish sauce
1 Red Thai chilies, thinly sliced
1 small shallot, thinly sliced
For the Salad
2 tablespoons dried shrimp
1-2 Pomelos (about 4 cups total), peeled and supremed, broken into pieces
1/3 cup roasted peanuts, roughly chopped
2 fresh lime leaves, stem and ribs removed and very finely minced
1/4 cup mint leaves, roughly chopped
1/4 cup cilantro leaves, roughly chopped
Instructions
1. Add the palm sugar and lime juice to a bowl and stir until the sugar is dissolved. Stir in the fish sauce, chillies and shallot. Taste for seasoning and add more fish sauce or lime juice as needed
2. For the salad. Add the dried shrimp to a spice grinder or mini food processor and blitz until fine and fluffy. Set aside.
3. Add the pomelo to a medium bowl. Pour the dressing over the pomelo and stir. Add the dried shrimp, peanuts, lime leaves, mint and cilantro.
4. Scoop the salad out onto a serving platter and serve immediately.
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