Pomelo Salad with Chile, Lime, Peanuts, and Coconut - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kris Yenbamroong
A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
Ingredients
- 2 tablespoons palm sugar or light brown sugar
- 2 red or green Thai chiles, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- Kosher salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 2 shallots, thinly sliced, divided
- 1/4 cup peanuts, preferably skin-on
- 2 pomelos or 3 ruby red grapefruit
- 3/4 cup torn cilantro leaves with tender stems
- 2 tablespoons dried shrimp
Instructions
- Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
- Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
- Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
- Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
- Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Grapefruit, Nuts.
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