This is my take on a thai pomelo salad. While you generally see this in thai cookbooks together with other ingredients such as lettuce or even singkamas, I like the purely pomelo version particulalry when you have pomelos coming out of your ears. To make shred some pomelos and place in a bowl. Make a simple thai dressing which is lime juice, fish sauce (patis), brown sugar, chilli and some salt. Mix it all up and serve. If you have coriander, the flavor addition is excellent and the color nice to look at. For this particular salad I had no cilantrao/coriander/wansoy on hand so it looks a little blah… If you want to “extend” it, add some shredded lettuce such as romaine whose crispness will hold up to the pomelo.
The salad can be as spicy or mild as you like. I find it goes best as a relish with fried foods such as chicken or fish or as a side dish to a really soupy and yummy thai curry. The inherent sweetness and juiciness of good pomelo combined with the salty, sweet and sour notes of the dressing are delicious. Make sure to thoroughly chill the pomelo before you add the dressing…this seems to taste best when served well chilled. Serve very soon after you add the dressing. Enjoy!