Thai Pomelo Salad (Yum Som-O) with vegan ingredients

Thai pomelo salad on a white round plate with spring mix greens.

Thai Pomelo Salad (Yum Som-O) with vegan ingredients

Sweet, citrus-y pomelos are paired with a salty, sour, and tart dressing in this Thai pomelo salad using vegan ingredients. Cool, refreshing, and bursting with juicy flavors, this pomelo salad is waiting to come alive in your mouth.

Course Salad, Side Dish

Cuisine Thai

Diet Gluten Free, Low Lactose, Vegan

Keyword fish sauce, pomelo

Prep Time 25

Cook Time 5

Servings

Calories 154kcal

Author Agile Test Kitchen

Equipment

1 2 qt sauce pan for frying the shallots
1 bowl to mix the salad dressing ingredients

Ingredients

1 ea pomelo peeled into individual segments See Note 1 for weight of pomelo
6 c spring mix

Salad Dressing

1 tablespoon soy sauce or fish sauce
1 tablespoon coconut sugar or sugar/sweetener of choice
1 teaspoon rice vinegar
½ ea lime squeezed for juice
¼ teaspoon salt

Optional Garnishes

4-6 leaves mint torn by hand or chiffonade thinly sliced
3 TB peanuts toasted and chopped
2 Tb toasted unsweetened coconut

Optional Fried Shallots

1 ea shallot sliced in ¼" thick and separated into individual rings
½ c cooking oil such as avocado or coconut oil

Instructions

Arrange the spring mix and pomelo segments on a serving platter just before serving.
Mix together the salad dressing ingredients and drizzle over the pomelo and spring mix.
Garnish with the optional mint, peanuts, coconut, and/or fried shallots.
To make the fried shallots, heat the oil in a small sauce pan to 350 degrees F. Drop in the shallot rings, and fry until golden brown. Scoop out the fried shallots and drain on paper towels. Let cool before sprinkling on the salad.

Notes

Nutritional facts are calculated based on the inclusion of all optional garnishes: mint, peanuts, coconut, and fried shallots.

One 2 ½ lb pomelo yielded 2 c or 13 oz flesh, once I removed the skin, pith, and membrane.
The pomelos can be peeled well in advance since the juice does not leech out of the pulp. Prepare a few hours or the day before.
Similarly, make the fish sauce dip ahead of time. Keep in the fridge and use it as an alternative salad dressing or dip for fried or fresh spring rolls.
Other variations of this salad feature ground pork, baby shrimp, shredded carrots, coconut milk, fried shallots, fried garlic, and tamarind. If you have them, feel free to add them to the party.

Recipe adapted from the Vegan Thai Kitchen cookbook by Sarah Jansala, co-founder of Kati restaurant in Portland, Oregon.

Nutrition