Thai Vegan Pomelo Salad
Traditional Thai ''yum som o''
Equipment
- Chopping board
- Chefs knife
- Peeler
- Mixing bowl
- Frying pan - non stick
- Saucepan - small
- Food processor
- Spoon
- Serving bowl
Ingredients
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 )
Method
- 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.
Nutrition Facts
Serving: 200gCalories: 275kcalCarbohydrates: 48gProtein: 9gFat: 8gSodium: 622mgPotassium: 1024mgFiber: 7gSugar: 18gVitamin A: 4741IUVitamin C: 133mgCalcium: 132mgIron: 4mg