Thai Pummelo Salad

Notes: This refreshing Thai salad is a delicious relish for pork satay.

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calories 171
Caloriesfromfat 35 %
Protein 6.2 g
Fat 6.6 g
Satfat 0.9 g
Carbohydrate 25 g
Fiber 1.6 g
Sodium 202 mg
Cholesterol 0.0 mg

Ingredients

3 pummeloes (1 1/2 lb. each)
2 cups diced (1/4 in.) English cucumbers
1/4 cup minced fresh cilantro
1 fresh serrano or jalapeño chili, rinsed, stemmed, seeded, and minced
About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/2 cup chopped unsalted roasted peanuts

Preparation

1. Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.

2. Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.

Note:

November 2003