We absolutely love Thailand. While we were living in Singapore, we took close to ten trips there, and every one of them was amazing. This pomelo salad, yum som o as Thais call it, brings a taste of those trips back whenever I make it.
One bite and you’ll understand why: sweet, sour, salty, and a little spicy, this Thai pomelo salad hits every note. Pomelo, fresh herbs, lemongrass, and crunchy peanuts, all tossed in a punchy Thai dressing.
Never cooked with pomelo? This is a great place to start: its firm, mildly sweet flesh holds up beautifully to all those bold flavors. And if you can’t find one, pink grapefruit makes a lovely stand-in.
Don’t let a few unfamiliar ingredients scare you off, either. You’ll find them at most Asian grocery stores or online, they keep well, and you’ll use them again and again (I’ve got a few ideas for you at the end of the post). I’ll also show you how to tweak the dressing for pomelo or grapefruit and, above all, how to balance it so the fruit stays front and center.
So grab a pomelo, and let’s take a little trip to Thailand!
PREP TIME
20 min
COOK TIME
–
DIFFICULTY
Easy
STORAGE
1 day
Pomelo is the biggest citrus fruit there is, and cutting into a Thai pomelo for the first time is a bit of a surprise. Under a remarkably thick rind, you’ll find firm, fairly dry flesh that pulls apart easily into little pieces.
That texture is exactly what makes it so good in a salad. The flesh holds its shape when tossed with the dressing and herbs, without releasing much juice or turning mushy.
Pomelos can be tricky to track down. In the US, look for them at Asian grocery stores, or at regular supermarkets in winter, when they’re in season. No luck? Pink grapefruit is a great stand-in. Its flesh is softer, juicier, and usually a bit more acidic.
The salad will be a little different, but every bit as good. Let the fruit drain for a few minutes and use the grapefruit version of the dressing (you’ll find it in the recipe card).
One pomelo is plenty for this salad, and you’ll probably have some left over. Scatter the extra over my easy mango sago, the way they do in Hong Kong, or toss it into a simple green salad.
Why Do You Need to Remove All the Membranes?
This step takes a few minutes, but it makes a real difference in the finished salad. The membranes around each segment are thick, a little bitter, and chewy. Not something you want to bite into.
Peel the pomelo as you would an orange (there’s just a lot more rind to get through!), then separate the segments and gently split open the membrane around each one. Pull the flesh away with your fingers. No need for perfectly even pieces.
Don’t worry if the segments fall apart as you go. Pomelo flesh naturally breaks into small, glistening clusters, and that’s exactly what you want in this salad. Just handle them gently so they don’t get crushed or lose too much juice.
If you’re using pink grapefruit, handle it even more gently, since the flesh is more delicate. Let the pieces drain in a colander for a few minutes before assembling the salad. And if, like me, you love grapefruit juice, don’t pour it down the drain: that’s the cook’s treat!
Thai Pomelo Salad Recipe
Firm pomelo, fresh herbs, and lemongrass tossed in a sweet, salty, tangy Thai dressing. Taste as you go and adjust it to your fruit (pomelo or pink grapefruit) and your fish sauce.
4
servings20
minutes0
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Ingredients
- For the Thai Pomelo Salad Dressing
1 tablespoon palm sugar, finely chopped or grated (or coconut sugar or light brown sugar)
1 1/2 tablespoons fresh lime juice (about 1 lime), plus more to taste
1 1/2 tablespoons fish sauce, plus more to taste
1/2 Thai bird’s eye chili, finely chopped (optional)
- For the Thai Pomelo Salad
2 cups pomelo flesh (from 1 pomelo), broken into pieces
3 tablespoons thinly sliced shallot (1 small shallot)
1 stalk lemongrass, very thinly sliced
2 makrut lime leaves, center vein removed, very thinly sliced (use more if dried)
1 tablespoon chopped cilantro (or more to taste)
1 tablespoon chopped mint (optional)
2 tablespoons unsalted roasted peanuts, roughly chopped
1 tablespoon unsweetened shredded coconut (optional)
- If Using Pink Grapefruit (instead of the dressing above)
2 tablespoons palm sugar, finely chopped or grated (or coconut sugar or light brown sugar)
1 tablespoon fresh lime juice
1 1/2 tablespoons fish sauce, plus more to taste
1/2 Thai bird’s eye chili, finely chopped (optional)
Instructions
- Make the Dressing Base
- Stir together the fish sauce, palm sugar, and chili (if using). Set aside while you prep the salad so the sugar has time to soften and start dissolving.
- Prepare the Pomelo
- Peel:
Remove the thick rind and pith, then separate the pomelo into segments. - Remove the Membranes:
Split open the membrane around each segment and gently pull out the flesh, discarding the membranes and any tough bits. Break the flesh into irregular pieces without crushing it. If using pink grapefruit, let it drain in a colander for a few minutes. - Prepare the Remaining Ingredients
- Prepare the Lemongrass:
Remove the tough outer layers and use only the lower, tender part. Lightly crush the stalk with the flat side of a knife, then slice it into rounds as thinly as possible. - Prepare the Makrut Lime Leaves:
Remove the center vein from the leaves, stack them, then slice them into extremely thin strips. You should barely notice them when you take a bite. - Prep the Rest:
Thinly slice the shallot. Chop the cilantro and mint (if using). Roughly chop the peanuts. - Assemble the Salad
- Finish the Dressing:
Just before serving, or up to 30 minutes ahead, add the lime juice to the dressing base. If the sugar hasn’t completely dissolved, stir until it does. - Adjust the Seasoning:
Taste the dressing with a piece of pomelo. If it doesn’t taste balanced, add a few drops of fish sauce, a squeeze of lime, or a pinch more sugar. - Toss:
In a large bowl, combine the pomelo, shallot, lemongrass, makrut lime leaves, and herbs. Add the dressing and toss gently without crushing the fruit. - Finish and Serve:
Scatter the peanuts and coconut on top, give it one last gentle toss, and serve right away.
Minute Papillote Tip
- When I use pink grapefruit, I let the flesh drain in a colander for a few minutes before assembling the salad, since it’s softer and juicier than Thai pomelo.
- One pomelo gives you more than you need for this salad. Scatter the extra over my easy mango sago or toss it into a simple green salad.
The Dressing Makes the Salad
In Thai cooking, the dressing makes the dish. The ingredients themselves can be very simple: it’s the balance of salty, sour, sweet, and spicy that brings them to life.
Here, lime juice brings the sour, fish sauce the salt (plus that deep, savory funk), palm sugar the sweetness that rounds it all out, and chili the heat.
Despite the name, palm sugar has nothing to do with palm oil or the deforestation issues often associated with it. It’s less sharply sweet than white sugar, with a subtle caramel note that’s perfect in Thai dressings. It usually comes in hard little cakes, so shave or finely chop it before measuring. If you can’t find it, use coconut sugar, or light brown sugar in a pinch.
The proportions below should give you a well-balanced dressing, but fish sauce brands vary a lot, and no two limes are alike. So always taste the dressing before pouring it over the salad, and adjust as needed.
It should taste bright and balanced, with no single flavor taking over. Too salty? Add a little more lime juice or sugar. Too sour? A bit of palm sugar will mellow it out. Too sweet? A squeeze of lime. Needs more depth? A few extra drops of fish sauce usually do the trick.
Add the chili gradually: you want it to wake up the salad, not drown out the pomelo and herbs.
My Tip: Check the Dressing with a Piece of Pomelo
Dip a piece of pomelo into the dressing and taste them together: that’s the real test. The fruit’s sweetness and slight bitterness change how the dressing tastes once everything comes together.
If it needs a little more sugar, lime juice, or fish sauce, add it gradually.
With pink grapefruit, this little test matters even more.
Lemongrass and Makrut Lime Leaves: Slice Them Very Thinly
Lemongrass and makrut lime leaves are what make this salad taste so unmistakably Thai. You want their fragrance in every bite, without chewing on anything tough or fibrous. The secret: slice them as thin as you possibly can.
For the lemongrass, remove the tough outer layers and use only the pale, tender bottom part (roughly the lower 4 inches). Lightly crush it with the flat side of a knife to release its aroma, then cut it into paper-thin rounds.
For the makrut lime leaves, remove the center vein, stack the leaves, then slice them into extremely thin strips. Once the salad is tossed, you should barely see them, but you’ll definitely smell them.
Where Can You Find Makrut Lime Leaves?
You’ll often see them labeled “kaffir lime leaves,” an older name that’s gradually being dropped. They’re sold fresh, frozen, or dried. Check the freezer section of your Asian grocery store: frozen leaves keep for months and are much more fragrant than dried ones. Dried leaves are easy to order online, but they’re less aromatic, so use a few more.
When I lived in Singapore, it took me ages to figure out why I could never find makrut lime leaves at the wet markets. Strange, considering how many Southeast Asian dishes call for them! (Wet markets get their name from all the ice used to keep fish and produce cold: it melts and leaves the floors soaking wet.)
Then one day I found out where the leaves had been hiding all along: at the flower shop! You bought them by the branch. Not exactly where I expected to shop for dinner.
Fresh Herbs, Coconut, and Peanuts to Finish
Cilantro brings plenty of freshness. Mint is optional: toss in a few leaves if you like it, but the salad is just as good without.
Shallots add a little bite. Slice them thin so they blend in without taking over.
Coconut adds a lovely touch of sweetness alongside the fruit. For this salad, use unsweetened shredded coconut if you can find it. If all you have is sweetened coconut, use just a pinch, or skip it.
Save the peanuts for the very end so they stay nice and crunchy, then toss gently so you don’t crush the fruit.
Prepare Everything Ahead, Then Assemble Just Before Serving
To me, this is part of the charm of Thai food, especially street food: everything is prepped ahead, but it all comes together at the last minute. That’s what keeps the herbs fresh, the lime bright, and the peanuts crunchy.
What You Can Prepare Ahead
Almost everything can be done several hours ahead. Peel the pomelo and remove the membranes, slice the lemongrass, lime leaves, and shallots, then keep it all in the fridge.
Same goes for the cilantro and the mint, if using.
For the dressing, mix together the fish sauce, palm sugar, and chili, if using. The sugar will slowly dissolve as it sits.
What to Do Just Before Serving
Now’s the time to add the lime juice to the dressing. Squeezed hours ahead, it loses its fresh aroma.
You can add it right before serving, or up to 30 minutes ahead. If the sugar hasn’t completely dissolved, stir until it does, then taste the dressing with a piece of pomelo and adjust if needed.
Finally, combine the fruit, aromatics, and dressing, then top with the coconut and peanuts and serve.
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Frequently Asked Questions
Can I Make This Salad Vegetarian or Vegan?
Yes! Just swap the fish sauce for a vegan fish sauce. Brands vary a lot in strength, so add it little by little and taste the dressing with a piece of pomelo as you go.
Can I Make Thai Pomelo Salad with Shrimp?
Absolutely. In fact, it’s a popular version in Thailand, called yum som o goong (goong means shrimp). Let cooked shrimp cool completely, then toss them in when you assemble the salad.
Leave small ones whole; halve bigger ones lengthwise so you get some in every bite.
Can I Add Vegetables to This Salad?
Sure. A few cucumber matchsticks or thin carrot ribbons add extra crunch, which is especially nice with softer pink grapefruit.
Just pick one vegetable, so the fruit stays the star.
How Long Can I Keep the Leftovers?
Once dressed, this salad is best enjoyed the same day. You can keep leftovers in an airtight container in the refrigerator until the next day, but the herbs will be less fresh and the peanuts will have lost their crunch.
A handful of fresh peanuts on top will perk it right back up.
What Can I Use Instead of Peanuts?
Toasted cashews, roughly chopped. They’re milder than peanuts but just as crunchy.
Toasted almonds work too, though they’re a little less traditional.
Is This Salad Gluten-Free?
Yes, as long as your fish sauce is. Most are, but some brands contain wheat, so check the label.
Now that you’ve got lemongrass, makrut lime leaves, and fish sauce in your kitchen, let’s put them to good use! They show up in several of my other Thai recipes.
More Thai Recipes to Try
Tom Yum Soup (coming soon in English)
A bright, citrusy soup featuring lemongrass, makrut lime leaves, and fish sauce.
Thai Green Chicken Curry (coming soon in English)
Creamy, fragrant, and even better with a big bowl of jasmine rice. A true Thai classic.
Thai Red Tofu Curry (coming soon in English)
All the warm, fragrant flavor of Thai red curry, no meat needed. A full meal in one bowl.
Easy Mango Sago
And for dessert: tapioca pearls, coconut milk, and mango. Light, creamy, and so refreshing.
