Vietnamese Pomelo Salad

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 6 1x



1 large pomelo

1 English cucumber, cut into matchsticks

2 tsp salt

1 carrot, peeled, cut into matchsticks

4 shallots, thinly sliced

2 cloves garlic, finely minced

3/4 cup fresh mint leaves, chopped

1/4 cup roasted peanuts, chopped roughly


2 Tbsp fish sauce

1 Tbsp water

1 3/4 Tbsp fresh lime juice

2 Tbsp sugar

23 tsp chili garlic sauce (depends on your heat level) 


  • Using a large knife, slice the rind so that you can pull the two sides apart.
  • Using fingers, peel pith away from white covered flesh.
  • Peel away white skin from flesh.
  • Separate flesh into bite sized pieces.
  • Set aside.
  • In a large bowl, toss cucumber strips with salt.
  • Set aside for 20-25 minutes, waiting for all excess water to be drawn out.
  • In a medium mixing bowl, add all dressing ingredients.
  • Combine well and set aside.
  • Cut carrots into matchsticks and set aside in bowl.
  • In a pan over medium heat, add avocado oil and add shallots and garlic.
  • Saute for 3-4 minutes or until shallots are caramelized.
  • All garlic and shallots to cool for 5 minutes and toss with carrots.
  • When cucumbers are done sitting for the allotted time, add cucumbers to carrots and combine.
  • Add mint, chopped peanuts and dressing.
  • Toss very well.
  • Serve.