Thai Pomelo Salad (Yam Som-O)

Irene's Cookery
by Irene's Cookery
2 - 3 Servings
15 min

Here is a dish with a modest name that has been part of Thai culture for hundreds of years. Tossed with a dressing made of lime juice, fish sauce, crushed chilies and a touch of sugar, this light and refreshing salad recipe will tantalise your taste buds.

Refreshingly tangy and light, this Thai pomelo salad can easily be made at home. The trickiest part of this salad is probably the peeling of the pomelo, so be patient with it. Once you’re done removing the skin, the salad is very quick and easy to make, not to mention appetising!

Note that the salad is meant to be assembled at the last minute, so all of the flavours stay crisp and clean.

Thai Pomelo Salad (Yam Som-O)
Recipe details
  • 2 - 3  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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For the dressing:
  • Palm sugar: 1 tablespoon
  • Lime juice: 1 ½ tablespoon
  • Fish sauce: 2 teaspoons
  • Red chilli, finely minced: 1
For the salad:
  • Pomelo, torn into chunks: 2 cups
  • Shredded coconut, toasted: 3 tablespoons
  • Roasted peanuts, crushed: 2 tablespoons
  • Dried shrimp, blitzed in a blender until fluffy: 2 tablespoons
  • Shallots, thinly sliced: 3 tablespoons
  • Kaffir lime leaves, very finely julienned: 2
  • Lemongrass, bottom half only, very thinly sliced: 2 stalks
  • Mint leaves: ¼ cup
  • Cilantro leaves (optional): ¼ cup

Mix all the dressing ingredients together in a large bowl until well combined.
Add the salad ingredients and toss to combine.
Taste and add more of any of the dressing ingredients if required (e.g. palm sugar for more sweetness, lime juice for more sourness, fish sauce for more saltiness and chilli for more spice.)
Serve immediately.
Irene's Cookery
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