VIETNAMESE POMELO SALAD

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and lower in calories, while canned tuna is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is a lower-sodium alternative, while the salt and vinegar mix is budget-friendly.

coconut

🥗Healthier: shredded carrots

💰Cheaper: dried coconut

Shredded carrots add crunch and color, while dried coconut is less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nutritious and lower in fat, while pumpkin seeds are often cheaper.

Prepare the pomelo by peeling and separating the segments into bite-sized pieces.

Cook shrimp in boiling water until pink and opaque, about 3-4 minutes, then drain and cool.

Toast coconut in a dry skillet over medium heat until golden, about 3-5 minutes, stirring frequently.

Chop herbs, including cilantro and mint, and set aside.

In a large bowl, combine pomelo, shrimp, toasted coconut, and chopped herbs.

In a small bowl, whisk together lime juice, fish sauce, sugar, and chili until sugar dissolves.

Pour dressing over the salad mixture and toss gently to combine.

Add peanuts and toss again just before serving.

Serve on a bed of lettuce and garnish with additional herbs if desired.

Cooking Techniques

Spice Level:

Allergens