Cambodian pomelo salad

Time 40 minutes
Yields Serves 4
Cambodian pomelo salad

In a heavy, small skillet set over medium heat, toast the peanuts and coconut until fragrant and lightly colored, about 2 minutes. Remove from heat and set aside to cool.


In a small bowl, whisk together the lime juice, fish sauce, brown sugar, garlic and chile for the dressing.


Supreme the pomelos: Using a very sharp knife, cut off the top and the bottom of the fruit, so it will sit flat on the cutting board. Starting where you see the pomelo separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you’re done, go back over the fruit, removing any traces of pith. Working over a bowl, separate each segment, breaking each segment into bite-sized pieces if desired. If the pomelos are extra-juicy, strain the excess juice.


To assemble the salad, add the cabbage, red pepper, cucumber, green onion, mint, cilantro and basil to the pomelo. Pour over the dressing; stir very gently to combine. Transfer the salad to a serving dish and sprinkle over the peanut mixture.

From Jeanne Kelley.

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