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🍽️ Thai Pomelo Salad with Garlic-Chili Dressing

177 kcal · 30 min · 4 servings

Ingredients

• 3 garlic cloves
• 4 spring onions
• 2 red chili peppers
• 2 tbsp sesame oil
• 1 pomelo
• 3 tbsp lime juice
• 2 tbsp fish sauce
• salt
• pepper (from the mill)
• sugar
• 2 tbsp chopped dried shrimp
• 2 tbsp chopped peanuts (salted)
• 4 sprigs cilantro
• cilantro

Instructions

1. 1. Peel the garlic and slice it thinly.
2. 2. Wash the spring onions and shake them dry.
3. 3. Slice the white part of the spring onions into rings.
4. 4. Slice the green part of the spring onions into fine strips.
5. 5. Wash the chili pepper and cut it in half lengthwise.
6. 6. Remove the seeds and white inner walls of the chili.
7. 7. Dice the chili finely.
8. 8. Heat the oil in a pan.
9. 9. Sauté the garlic, white onion rings, and chili for 1 to 2 minutes.
10. 10. Remove the pan from the heat and let the mixture cool down.
11. 11. Cut off the peel of the pomelo until only the flesh remains.
12. 12. Separate the pomelo segments and cut them into bite-sized cubes.
13. 13. Wash the coriander and shake it dry.
14. 14. Pluck the coriander leaves from the stems.
15. 15. Finely chop the coriander leaves.
16. 16. Mix the lime juice with the fish stock.
17. 17. Season the liquid with salt, pepper, and sugar.
18. 18. Mix the pomelo flesh with the cooled garlic-onion-chili mixture.
19. 19. Add the chopped shrimp, peanuts, coriander, and vinaigrette.
20. 20. Serve the salad in small bowls.
21. 21. Garnish the dish with fresh coriander leaves.

Nutrition per serving

• kcal: 177
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 13 g