|
|
|
|
|
|
CRUNCHY POMELLO SALAD Recipe | | Salads Recipe by reluctant_chef |
| | INGREDIENTS | For the salad:
1 large Grapefruit (instead of pomello)
1 cup grated coconut
1/2 peanuts (very important for crunchiness)
1/2 cup Corriander leaves
1/2 cup Mint leaves
1/4 cup Green Onions (hara pyaaz)
For dressing:
2 tbsp Soy sauce
2 tbsp lemon juice (1.5 lemon)
1 tbsp brown sugar
1/2 vegan Worcestershire sauce
1 big crushed garlic clove
1 small crushed chilli (ideally Thai chilli) | | METHOD | Roast the peanuts in a non-stick pan
and coarsely crush them. Roast grated coconut as well.
In a small bowl, make the dressing by whisking soy sauce, Worcestershire sauce, lemon juice, brown sugar, crushed garlic and crushed chilli pepper.
In a large salad bowl, toss grapefruit, chopped mint leaves, chopped corriander leaves, and chopped green onions. The pour the dressing over it and lightly toss the salad.
Garnish with coconut and peanuts.
Enjoy!
(Tip: Although the authentic Thai salad has Pomello, Grapefruit is a great substitute. Although peanuts are most authentic for this salad, but you can also substitute peanuts with nuts of your choice. You can also add cabbage, cucumbers or red bell peppers if you wish) |
More Reluctant Chef
|
|
|
Ask other experts on vegetarian cooking.
