The lively blend of seasonings in this salad encompasses the definitively sweet, salty, sour, and spicy flavors so typical of Cambodian cuisine. Harvested in the USA from November through June, pomelo is the thick-skinned, giant yellow ancestor of grapefruit. While the recipe calls for pink flesh pomelo, yellow flesh pomelo is fine, though a little less visible in the salad. Pomelo flesh is drier and sweeter than grapefruit and makes a delicious focal point in this exotic salad. If pomelo is unavailable, use ruby red grapefruit in its place and add a touch more sugar to taste.
- 1 pink flesh pomelo or 2 ruby red grapefruits, peeled and sectioned, membranes discarded
- 3-4 romaine lettuce leaves, thinly sliced
- 1 large cucumber, halved lengthwise, peeled, cored, and thinly sliced or 2 Persian cucumbers, unpeeled
- ½ large red bell pepper, julienned 1 1/2 inches long
- 1 shallot, chopped
- 1 cup chopped mint leaves
- ½ cup chopped basil leaves
- 4 heaping tbsp roasted, unsalted peanuts
- 2 tbsp plus 2 teaspoons organic brown sugar
- 2 tbsp rice vinegar
- Juice of 1 lime (about 2 tbsp)
- ½ tsp salt
- Pinch cayenne
- 1 tbsp dried, unsweetened shredded coconut
- 3 sprigs mint, basil, or cilantro
- 1 fresh lime wedge
- In a large bowl, combine the pomelo, lettuce, cucumber, bell pepper, shallot, mint leaves, basil leaves, and peanuts. Toss well.
- In a small bowl, combine the sugar, vinegar, lime juice, salt, and cayenne. Mix well and add to the pomelo salad just before serving. Toss well and transfer to an attractive serving bowl.
- Sprinkle the coconut into the center and garnish with the herbs and lime wedge.