Name: Pink Grapefruit Salad with Toasted Coconut and Fresh Mint (Yum Some-Oh)
Yield: Serves 4
Cuisine: Thailand
Ingredients: ½ cup coarsely chopped fresh mint or cilantro; Leaves of Boston lettuce or bibb lettuce for accompaniment; 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice; 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit; 1 tablespoon sugar; 3 tablespoons shredded coconut; 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional); 1 tablespoon coarsely chopped shallots; 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

If you like Thai food for its bright flavors, you will find this dish positively dazzling. Thais make it with pomelo, grapefruit’s thick-skinned, misshapen, and sweeter cousin. Pomelo is quite dry, and fairly easy to pull apart by hand. To prepare this salad using the juicier grapefruit, use two forks to gently tease grapefruit sections into smaller chunks. Look for unsweetened shredded coconut in natural-food stores, or buy the sweetened shredded coconut available in the supermarket baking

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Ingredients

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