This is a vegan alternative to the pomelo salads you will find in Vietnamese restaurants, which almost always contain fish sauce. I prefer this kind, especially as I also add roasted shredded coconut, which compliments the other ingredients really well. If you want a more filling, main-course type of salad, you could add some fried tofu as well.

Pomelo Salad With Roasted Coconut [Vegan]

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  • 2 pomelos
  • 1 large bunch fresh coriander, roughly chopped (stems included)
  • 1 large bunch fresh mint, roughly chopped (stems included)
  • 1 large bunch basilica, roughly chopped (stems included)
  • Juice from 1 lime (if your pomelo is a bit dry, you can up the lime juice a little)
  • 1 tbsp tamari
  • 1 tsp. liquid sweetener (such as agave)
  • 3 tbsp water
  • 1 thumb size red chili
  • 1/2 cup shredded coconut
  • 1/2 cup toasted salty peanuts, finely chopped


  1. Peel the pomelo and divide it into eatable chunks. Only the fruity bits should be used, remove all the skin. Chop the herbs and add to the pomelo.
  2. Mix the lime juice with the soy sauce, sweetener and water and pour it over the salad. Give it a quick toss and then let it sit to marinate for ten minutes.
  3. In the meantime, finely chop the chili and the peanuts, and add it together with the coconut to a pan. On medium heat, roast for a minute or two while stirring. The coconut should go a little brown, but make sure it doesn't burn!
  4. Add the coconut-peanut-chilli mix to the salad and garnish with some more fresh herbs before serving.

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