Saturday, February 24, 2007

Thai Pink Grapefruit Salad


This salad has one of the most unique flavor combinations I have ever tasted. And I probably would not have even tried it if I wasn't looking for salads for Weekend Cookbook Challenge #14: Salads. I am not a big salad person but I like grapefruit, coconut and mint so I thought I'd try the Pink Grapefruit Salad with Toasted Coconut and Fresh Mint from Quick & Easy Thai by Nancie McDermott.

This salad is naturally tart and acidic since grapefruit is the main ingredient. But it is also salty from the soy sauce and dried shrimp, hot from the Thai chili peppers, sweet from the coconut and sugar, and fresh tasting from all of the mint. It is so amazing. I was so impressed with myself that I made this. It seems like it should be too complicated to make something with such complex flavors. But it was simple! The hardest part was peeling the grapefruit.

Look for the round up of this month's Weekend Cookbook Challenge hosted this month by Tami from Running with Tweezers.

Pink Grapefruit Salad with Toasted Coconut and Fresh Mint
yum some-oh

Ingredients:
3 tablespoons shredded coconut

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 tablespoon sugar

2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit

2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional)

1 tablespoon coarsely chopped shallots

2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes

1/2 cup coarsely chopped fresh mint or cilantro
leaves of boston lettuce or bibb lettuce for accompaniment

Instructions:
Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown. Turn out onto a saucer to cool.

In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and a form a smooth sauce. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well. Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.


5 comments:

Kalyn said...

Sounds very interesting. I love fresh mint almost as much as cilantro and basil (my two favorite herbs.)

Chris said...

Oh yum. Believe it or not, I never thought of eating grapefruit like this. This will be great to try! Thanks!

Ian said...

That looks really good. I guess I'm off to the grocery store for some grapefruit. :-{>

Eugene said...

This looks amazing. I was thinking of preparing an all thai meal for my family one day. Thanks for this.

Frank Seo said...

Thanks for the recipe. I cooked this for 30 ppl last night at a party and it was a smash. Taking out the grapefruit segments took more than an hour, but the rest of the dish was relatively simple and fast.