My spicy Thai vegan pomelo salad (vegan yum som-o) is simple to make and is a deliciously refreshing example of the Thai flavor cycle of hot, sour, salty, sweet, and spicy. A truly delicious healthy salad is sure to satisfy your tastebuds.
Thai cuisine is famous for its curries and satays.. But It's safe to say that Thai salads are some of the tastiest and freshest salads in the world. Learn how quick and easy it is to make this healthy Thai Vegan Pomelo Salad. Know locally as 'Yum Som O'
With a healthy mix of fruits, vegetables, herbs, roots, barks, leaves, shoots, nuts, and seeds Thai salads are sure to make an impact on your taste buds.
The pomelo is a very large citrus fruit, perhaps the largest in the world. The fruit can reach the size of a football and is pale green like an unripe orange. It has a very thick skin, inside of which is a segmented flesh exactly like orange or other citrus fruit, only much larger. The taste is quite similar to grapefruit, only without the sourness and bitterness.
Read all about the incredible health benefits of Pomelo. Get your daily dose of Vitamin C from 1 portion of this pomelo salad!
You can use grapefruit, blood orange, or orange if you are not lucky enough to get your hands on pomelo fruits.
Thai vegan pomelo salad is:
- hot and sour, with hints of salty and sweetness
- simple to make
- super nutritious
- insanely delicious!
Traditionally Thai pomelo salad is made with fish sauce and shrimp. I have simply substituted fish sauce for soy sauce and left out the shrimp.
More Thai vegan recipes to try
I hope you enjoy my vegan version of yum som-o as much as I do… and of course, you can make it as spicy, sweet, sour, spicy, or salty as you like.. Taste and adjust as you build the salad.
Check out my Top 9 Vegan Thai Recipes on the blog...
Thai Vegan Pomelo Salad
- Chopping board
- Chefs knife
- Mixing bowl
- Frying pan - non stick
- Saucepan - small
- Food processor
- Serving bowl
For the dressing
- 20 g Red chili paste
- 20 ml Soy sauce
- 30 ml Coconut milk light
- 20 ml Tamarind paste
- 20 g Palm sugar melt
- 10 ml Lime juice
For the salad
- 50 g Shallots sliced thinly
- 300 g Pomelo flesh
- 50 g Carrots small dice
- 50 g Green beans small dice
- 10 g Coriander chopped
- 20 g Spring onions sliced
- 30 g Peanuts chopped
- 10 g Crispy shallot
- 3 g Red chili - Thai Sliced thinly
- Assemble all ingredients.
- Warm palm sugar gently until it has dissolved.
- To a mixing bowl add: soy sauce, tamarind, chilli paste and coconut milk. Mix together and taste. Adjust as necessary. Add more soy sauce for saltiness, palm sugar for sweetness, chilli paste for heat and tamaring for sourness.
- Add the wing beans, carrot dice, shallot and mix well.
- Add the pomelo and mix all the dressing and vegetables together.
- Serve sprinkled with chopped fresh coriander leaves, sliced red chill, spring onions and crispy shallots.