Thai Beef Pomelo Salad
Sweet and tangy with just the right amount of spice
Ingredients
- 1 Pomelo
- 1 Steak I Use 1 Rib Eye for 2 Portions
- 2 Tbl Toasted Coconut
- 2 Shallots Thinly Sliced
- 2 Chillies, Sliced To Taste
- 1 Mint To Serve
- 1 Thai Basil To Serve
- 1 Cilantro To Serve
- 2 Kaffir Lime Leaves Chiffonade / Thinly sliced
- 3 Tbl Lime Juice
- 2 Tbl Fish Sauce
- 1 Clove Garlic Grated
- 1 Tbl Chili Paste
- 1 Tsp Palm Sugar Sub. Brown Sugar
- 1 Tbl Toasted Rice Powder Optional
Instructions
- Start by peeling your pomelo, this will probably take the most time out of anything due to its tough exterior and having to peel each segment. Depending on the size of your pomelo you might want to use half or the full thing as they vary greatly in size. Tear each segment into 3 and add to a large bowl along with the toasted coconut, lime leaf, onions, chilies and toasted rice powder if using
- Season your steak with salt and pepper and cook to desired doneness. I Suggest cooking it under what your normal preference is as the dressing with slightly cook it as it sits
- While the steak is cooking make the dressing. Combine the lime juice, fish sauce, minced garlic, chilli paste and palm sugar. Combine and adjust to your taste.
- When the steak is cooked and rested (always rest your steak) slice into thin strips or cubes and add to the bowl with the pomelo. Add the dressing directly over the steak and mix well. Allow to sit for 5 minutes to let the dressing get absorbed into everything
- You can serve the fresh herbs on the side or chop and add them to the salad
- Grab a fork and enjoy
Notes
This salad also works perfectly with Shrimp for an easy seafood swapÂ
With the salad dressing please adjust your your liking. If you are wanting it more sweet and less tart you can add more sugar and if you are wanting it a bit more salty then you can even the ration of fish sauce to lime juice.