← Back to Search Results Thai
pink-grapefruit-salad-with-toasted-coconut-and-fresh-mint

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yum Some-Oh

If you like Thai food for its bright flavors, you will find this dish positively dazzling. Thais make it with pomelo, grapefruit’s thick-skinned, misshapen, and sweeter cousin. Pomelo is quite dry, and fairly easy to pull apart by hand. To prepare this salad using the juicier grapefruit, use two forks to gently tease grapefruit sections into smaller chunks. Look for unsweetened shredded coconut in natural food stores, or buy the sweetened shredded coconut available in the supermarket baking section. A little extra sweetness is welcome, and the sugar makes the coconut brown beautifully and fast. To prepare yum some-oh ahead of time, hold the toasted coconut and dried shrimp or peanuts aside until just before serving time, so that they will keep their crunch. Serve with spoons and small lettuce leaf cups for wrapping around the salad and enjoying bite by bite.

Yield : Serves 4

Ingredients

  • 3 tablespoons shredded coconut
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit
  • 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional)
  • 1 tablespoon coarsely chopped shallots
  • 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes
  • ½ cup coarsely chopped fresh mint or cilantro
  • Leaves of Boston lettuce or bibb lettuce for accompaniment

Directions

Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown. Turn out onto a saucer to cool.

In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well.

Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.


© 2004 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

82kcal (4%)
33mg (3%)
39mg (65%)
76mcg RAE (3%)
223mg
29mg
2g
12g
2g
17g
0mg (0%)
873mg (36%)
1g (6%)
1g (2%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
amor-y-tacos Amor Y Tacos
by Deborah Schneider
spice Spice
by Ana Sortun
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
martin-yans-china Martin Yan's China
by Martin Yan
nigella-express Nigella Express
by Nigella Lawson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?