Pomelo Salad

Chef Martin Yan shares some recipes in honor of the Chinese New Year. Click here to see more.

Yield: Makes 4 servings

Cuisine:
Theme:

Ingredients

  • Dressing
  • 3 tablespoons ponzu sauce
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ¼ teaspoon fish sauce
  • 1 teaspoon sugar
  • ¼ teaspoon minced Thai chili
  • 4 cilantro sprigs, stems cut and minced for dressing, leaves reserved for garnish
  • Salad:
  • 2 cups pomelo segments, tough membranes removed, separated into bite-sized pieces
  • 4 cups mixed spring greens
  • ½ medium red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ carrot, shredded
  • ½ cucumber, shredded
  • ¼ cup chopped fresh mint
  • Garnish:
  • 1 tablespoon fried shallots
  • ¼ cup shelled pistachios, roasted and coarsely chopped
  • 4 – 5 Vietnamese mint sprigs (rau ram)

Directions

  1. Combine dressing ingredients in a small bowl. Whisk until sugar dissolves.
  2. Combine salad ingredients in a serving bowl. Pour dressing over and toss to mix well. Garnish with reserved cilantro leaves, fried shallots, pistachios and Vietnamese mint.

Tips/Techniques

Copyright Yan Can Cook, Inc., 2014.