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]
- 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
- 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.
- 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.
- 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!
- Add the coconut-peanut-chilli mix to the salad and garnish with some more fresh herbs before serving.