Thai Pomelo Salad; fleshly pomelo with peppers, peanuts, cucumber, fresh mint and coriander, fiery chili and citrus lime.
Prepare to languish in pure ecstasy as you indulge in my Thai Pomelo Salad.
This dish is a refreshing, nourishing delight that will topple any preconceptions you may have about the simplicity of vegan cuisine.
When to Make This Recipe:
Make this:
- When you’re hosting a fabulous soiree and want to wow your guests with something moist and fabulous
- When you’re seeking a little self-indulgence as you watch your favourite game on the telly. This Thai Pomelo Salad
- When you’re up for a delightful savoury dip to enjoy after a relaxing soak in the bath, paired with a glass of bubbly
Inspiration Behind the Recipe:
I first discovered the joy of Thai Pomelo Salad during a pit stop at Bangkok Airport, where I was captivated by the nourishing flavours of this dish as I watched the bustling crowds hurry to catch their flights. The succulent sweetness of the pomelo, combined with the freshness of the herbs and the zing of lime, left a lasting impression.
This Thai Pomelo Salad is a raw, vegan, and paleo-friendly dish that’s incredibly simple to put together. The combination of pomelo (or grapefruit, if pomelo is unavailable), peppers, peanuts, cucumber, mint, and coriander, all tossed in a fiery chili and citrus lime dressing, creates a refreshing and nourishing salad that’s sure to delight your taste buds.
Recipe Highlights:
- Vegan, paleo-friendly, and raw, a refreshing and nourishing dish
- Combines sweet and tangy elements, including pomelo, peppers, and citrus lime
- Flavoured with fresh herbs like mint and coriander, and spicy chili
- Ideal for a light and refreshing meal or snack, perfect for hot summer days or a pick-me-up after a relaxing bath
What equipment to use:
For this recipe, I don’t recommend any particular equipment.
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 150g shallots, chopped
- 1 red pepper, sliced
- 1 pomelo
- 1 red chilli, sliced
- 150g peanuts, chopped
- small sprig of fresh mint, chopped
- small sprig fresh coriander, chopped
- 1/2 cucumber, sliced
- Dressing
- 3 tbs olive oil
- 1 lime, freshly-squeezed
Instructions
- Take the skin and membrane off the pomelo. Use your hands to break into chunks. Place the pomelo into a large bowl.
- Combine the shallots, peanuts, mint, coriander, pepper, chilli and cucumber in a large serving bowl.
- Just before serving add the dressing to the pomelo mixture.
