Cranberry Pomelo Salad
Serves 4
Ingredients
For the dressing
80 g frozen cranberries
60 ml cranberry juice
1 Tbsp honey
1½ Tbsp fish sauce
Salad Ingredients
180 g pomelo
1 tbsp thinly sliced shallots
1 tbsp thinly sliced lemongrass
½ tbsp sliced bird’s eye chili
½ tbsp sliced spring onion
1 tbsp mint and/or Thai basil
6 tbsp prepared cranberry dressing
4 fresh shrimp, butterflied and blanched for 1 minute
1 tbsp dried shrimp, toasted until fragrant and lightly golden
1 tbsp desiccated coconut, toasted until fragrant and lightly golden
Garnish
½ tbsp toasted coconut
½ tbsp toasted dried shrimp
1 tbsp cashew nuts
1 tbsp dried cranberries
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METHOD
Blend frozen cranberries, cranberry juice, and honey until smooth. Stir in the fish sauce until well combined, then set aside. Combine pomelo, shallots, lemongrass, chili, spring onion, and herbs in a large bowl. Add the cranberry dressing, blanched shrimp, toasted coconut, and toasted dried shrimp, then gently toss until everything is evenly coated. Sprinkle toasted coconut, toasted dried shrimp, cashew nuts, and dried cranberries over the salad before serving.
| Nutrition (Per Serve): Calories 131; total carbohydrate 20.9g; dietary fiber 2.9g; total sugar 12.1g; protein 3g; total fat 4.9g; saturated fat 3.5g; cholesterol 16mg; sodium 588mg. |