Thai Grapefruit Salad
Ingredients
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- 2 grapefruit grapefruit – segmented, membranes removed
- 12 ounces shrimp – peeled and deveined (~38 medium shrimps)
- 6 cups water
- 2 tablespoons dried shrimp – finely chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 cup roasted peanuts – coarsely chopped
- 1/2 cup shallots – thinly sliced (~1.5 medium shallots)
- 2 chiles thai bird's eye chiles – thinly sliced
- 2 leaves kaffir lime leaves – finely slivered
- 3 tablespoons fish sauce
- 3 tablespoons lime juice – freshly squeezed
- 2 tablespoons palm sugar – finely grated
- cilantro leaves – for serving
Instructions
1. In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is fully dissolved; set the dressing aside.
2. Over a bowl, segment the grapefruit, removing all membranes, then place the segments in a large mixing bowl. Add the dried shrimp, shallots, thai bird's eye chiles, and kaffir lime leaves to the grapefruit.
3. Bring the water to a gentle simmer in a medium saucepan. Add the shrimp and poach until just opaque throughout, 2–3 minutes; drain, let cool briefly, then add to the mixing bowl.
4. Toast the unsweetened shredded coconut in a dry skillet over medium heat, stirring, until golden and fragrant, 3–5 minutes. Add most of the toasted coconut and most of the roasted peanuts to the mixing bowl, reserving a little of each for finishing.
5. Pour the dressing over the salad and gently toss to coat evenly. Taste and balance with a touch more fish sauce or lime juice if needed. Transfer to a platter, sprinkle with the reserved amounts, and garnish with cilantro leaves. Serve right away while the textures are crisp.
Thai Grapefruit Salad brings together bright citrus, briny depth, and a snap of heat in a refreshing, textural mix. Sweet-tart grapefruit stands in for pomelo, breaking into juicy jewels that catch a savory-sour dressing of fish sauce, lime, and palm sugar. Toasted coconut, roasted peanuts, and a touch of dried shrimp add fragrance and crunch, while thinly sliced chiles and herbs lift the whole salad.
Known in Thailand as yam som-o when made with pomelo, this salad has roots in Central Thai cuisine and appears in both home kitchens and festive spreads. The hallmark is balance—sour, salty, sweet, and spicy—built on classic Thai pantry staples. Outside Southeast Asia, grapefruit has long been a practical substitute for pomelo, keeping the spirit and structure of the dish intact while adapting to local markets.