Authentic Thai Pomelo Salad Recipe (Yum Som-O)
User Reviews
5
Authentic Thai Pomelo Salad Recipe (Yum Som-O)
Description
Authentic Thai Pomelo Salad (Yum Som-O) uses peeled pomelo segments as its foundation, offering a juicy and slightly tart fruit texture. The salad's dressing blends fresh lime juice, chili paste, palm sugar, and salt to coat the fruit evenly, producing a balance of sour, sweet, and spicy flavors. Toasted shredded coconut contributes a nutty crunch, while crispy fried shallots and garlic add savory notes. Thin strips of kaffir lime leaves and chopped Thai chilies introduce aromatic and spicy touches. These ingredients are combined gently and served fresh to maintain the bright flavors and contrasting textures.
The salad delivers a combination of sweet and spicy with a mix of soft pomelo and crispy garnishes. This preparation can be enjoyed immediately as a refreshing snack or side, and adjustments to chili levels can customize the heat. Toasting and frying the coconut, shallots, and garlic separately deepen the flavor complexity.
Use caution with bird's eye or jinda chilies, as one or two can impart significant heat. Preparing the salad fresh ensures the pomelo retains its juiciness and the crispy toppings stay crisp. It works well alongside other Thai dishes or as a standout on its own.
Ingredients
- 18 ounces pomelo small to medium-sized chunks, fruit
- 1 tablespoon chili paste
- 1 tablespoon lime juice fresh
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 0.7 ounces shredded coconut roasted
- 0.7 ounces shallot fried
- 0.7 ounces garlic fried
- 3 kaffir lime leaves slice into thin strips
- 2 chilies chopped Thai chilies, to taste
Instructions
- Peel the pomelo (see how to peel pomelo fruit in the recipe) leaving just the skin.
- Heat a wok or skillet over medium heat. Toast shredded coconut until golden brown and fragrant.
- Roast the peanuts.
- Chop the shallots into thin, even-sized pieces and fry until golden brown, do the same for the garlic.
- In a large mixing bowl, mix chili paste, fresh lime juice, salt, and palm sugar until the sugar is completely dissolved. If you have a mixing glove, you can knead with your hand. Then, add the fruit chunks and thoroughly coat them with the dressing.
- Add the remaining ingredients to the bowl (roasted peanuts, roasted coconut, fried shallots, fried garlic, kaffir lime leaves, and chilies) and toss to mix. Serve immediately.
Notes
- Bird's eye or jinda chilies are very spicy; adjust quantity according to heat preference.
- Toast the shredded coconut until golden before adding for enhanced flavor and crunch.
- Frying shallots and garlic separately adds a crispy texture and rich aroma.
- Serve immediately after mixing to preserve texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1181mg | 49% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 66mg | 73% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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