Thai pomelo salad
- Preparation 20 min
- Servings 4
- Freezing I do not suggest
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🍊 My recent obsession with pomelo, an underused citrus fruit
I saw this salad on social media and I freaked out. Pomelo is such an underused citrus fruit in Quebec yet absolutely delicious. Sweeter than pink grapefruit, meaty, juicy and naturally sweet. I decided to make my version with my favorite lettuce ever (curly lettuce), lots of fresh herbs and a completely legendary Thai-style sweet-salty-spicy vinaigrette. The combo of sweet pomelo, tangy lime, salty fish sauce, spicy red pepper flakes and fresh herbs. It explodes in your mouth. This is officially my new favorite summer recipe.
🥗 The three tricks for a perfect Thai pomelo salad
First trick: find a pomelo. You can easily find them in major grocery stores in Quebec. If you really can’t find one, pink grapefruit makes an acceptable substitute (but pomelo is sweeter and much larger, so adjust the quantity). Second trick, the cutting: use a sharp knife to remove the peel and white pith from the pomelo, then separate the segments and remove the membranes to break the flesh into pieces. This is the longest step of the recipe, but it’s worth every minute. Third trick: this salad does NOT keep. The pomelo mixed with lettuce gets crushed in the fridge, even without dressing. If you’re preparing ahead, make the pomelo, vegetables and vinaigrette separately. Assemble only when ready to serve.
🌶 ️ Versatile: side dish, summer lunch, appetizer, post-gym or main course
This Thai pomelo salad is the perfect accompaniment to my Japanese-style beef skewers or any grilled meat, but it also works as a light summer lunch, a grilled fish side, or even as quick post-gym food for a fresh and nourishing meal. To transform it into a solid main course, add cooked shrimp, mango or papaya cubes, or a handful of roasted cashews. This base is so good it adapts to all additions. My favorite entertaining recipes are those that surprise with their originality. This one definitely delivers with its out-of-the-ordinary pomelo.
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🍊 Pomelo easy to find in large grocery stores
Pomelo is more accessible than you’d think. You’ll find it in most large grocery stores in Quebec. It’s sweeter than pink grapefruit, fleshy, juicy and much bigger. If you really can’t find any, pink grapefruit makes an acceptable substitute, but the profile will be more acidic and bitter. Adjust the honey amount up to rebalance.
🔪 Cut the pomelo with a sharp knife
This is the longest step of the recipe but it’s worth every minute. Cut both ends of the pomelo, then use a sharp knife to remove the rind AND the white pith following the curve of the fruit. Separate the segments one by one and remove the white membranes that envelop them. Then break the flesh into pieces by hand to release all the juicy vesicles.
🥬 Curly lettuce, my favorite for life
I always use curly lettuce for this salad. It’s crispy, accessible everywhere in grocery stores, and it holds its texture well against the acidic dressing. You can replace with arugula, tender kale or even mesclun, but curly lettuce remains my first choice for this pairing with pomelo.
🌶️ Crushed chili flakes OR bird’s eye chili
Crushed chili flakes are strongly spicy and much more practical to handle than fresh chilies. No risk of burning your fingers for hours. If you like it even spicier, slice a bird’s eye chili (Thai bird’s eye) into thin rings, but watch your hands after handling. My ¼ teaspoon gives moderate heat that you can adjust up to taste.
🐟 Fish sauce, the authentic Thai umami
Fish sauce is mandatory for the authentic Thai profile. It brings a salty umami that nothing else can fully replicate. If you have a shellfish allergy, replace with 1 tablespoon of reduced-sodium soy sauce plus a half teaspoon of white miso to maintain the umami without the risk.
⏱️ This salad does NOT keep
Eat it immediately after assembly. The pomelo mixed with the lettuce wilts in the fridge in a few hours, even without dressing. If you prepare ahead, do the pomelo, the vegetables and the dressing separately, then assemble just before serving. No other option to preserve freshness.
🥭 Optional twists to customize
To turn this salad into a hearty main dish, add cooked Nordic shrimp, mango or green papaya cubes (classic Thai style), or a handful of toasted crushed cashews. You can also add toasted peanuts for crunch or fried onions for a more indulgent touch.
✅ What to serve with my Thai pomelo salad?
This salad is the perfect complement to my favorite grilled meat: my Japanese-style beef skewers. A combo that made me flip when I tested it. It also pairs perfectly with my Asian cucumber salad for a fresh Asian buffet, or my Asian soba noodle salad. To push the Thai side all the way, serve with any grilled fish or BBQ shrimp skewers.
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Salad
- 1 pomelo
- 3 cups (750 ml) curly lettuce leaves torn into pieces
- ½ red onion, finely sliced
- ⅓ cup (80 ml) fresh mint leaves, chopped
- 2 green onions, finely sliced
- ⅓ cup (80 ml) fresh cilantro leaves, chopped
Dressing
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) honey
- 3 tbsp (45 ml) cold water
- Juice and zest of 1 lime
- 1 large garlic clove, finely grated
- ¼ tsp (1 ml) red pepper flakes, or more to taste
- 2 tbsp (30 ml) vegetable oil
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Preparation
- Using a sharp knife, remove the peel and white pith from the pomelo. Separate the segments, remove the membranes and break the flesh into pieces. Put in a large bowl with the lettuce, red onion, mint, green onions and cilantro. Mix gently.
- In a bowl, mix the fish sauce, lime juice and zest, honey, water, garlic, red pepper flakes and vegetable oil. Mix until the honey is completely dissolved. Adjust to taste.
- Pour the dressing over the salad and mix gently.
- Transfer to a serving plate and serve immediately.
Pomelo can easily be found in major grocery stores in Quebec — it’s much more accessible than you might think. Look in the exotic fruit section. If you really can’t find one, pink grapefruit makes an acceptable substitute, but adjust the honey quantity upward in the dressing to compensate for its more acidic and bitter side. Pomelo is sweeter, meatier and much larger than pink grapefruit.
Cut both ends of the fruit, then use a sharp knife to remove the peel AND the white pith following the curve of the fruit. Separate the segments one by one and remove the white membranes that surround them — this is the step that takes time but makes all the difference. Then break the flesh into pieces by hand to release the juicy vesicles.
Yes, in case of seafood allergy. Replace the 2 tablespoons of fish sauce with 1 tablespoon low-sodium soy sauce plus half a teaspoon white miso — you maintain the characteristic umami without the allergen risk. The profile will be slightly different but the result remains excellent.
No, really not. This salad must be eaten immediately after assembly — even without dressing, the pomelo mixed with lettuce gets crushed in the fridge within hours. If you’re preparing ahead for entertaining, make the pomelo, vegetables and dressing in separate containers, then assemble only when ready to serve.
This salad is the perfect complement to my Japanese-style beef skewers — a combo that made me flip. It also pairs perfectly with my Asian cucumber salad or my Asian soba noodle salad for an Asian buffet. To push the Thai side all the way, serve with any grilled fish or BBQ shrimp skewers.
Pomelo is sweeter, juicier and larger than pink grapefruit, with a milder, less bitter bite. If you cannot find pomelo, pink grapefruit makes an acceptable substitute, just expect a more acidic, bitter profile and adjust the honey up slightly to balance it.
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