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Pomelo Salad

Wild Ginger, Seattle & Bellevue

Chef Jacky Lo

Fresh pomelo tossed with shrimp, Thai chili, kaffir lime leaves, pine nuts and mint.

serves 4


  • 1 garlic clove, minced
  • fish sauce, to taste
  • lime juice, to taste
  • sugar, to taste
  • sambal chili sauce, to taste


  • 1 white pomelo, peeled and sectioned (If you can’t find white pomelo, use pink instead.)
  • 16 shrimp, cooked and peeled
  • 1/2 shallot, cooked and peeled (2 tablespoons fried shallots)
  • 1/2 stalk lemon grass, minced
  • 1 Thai chili, seeded and minced
  • 1 kaffir lime leaf, chiffonade
  • 2 tablespoons pine nuts, toasted
  • 1 large bunch fresh mint, chopped

To make dressing, combine garlic with fish sauce, lime juice, sugar and sambal to your liking. Set aside.

Combine the salad ingredients and dressing in mixing bowl and toss them very gently. Try not to break the pomelo too much. Place salad on plate and serve cold.


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