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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: This refreshing Thai salad is a delicious relish for pork satay. Ingredients:
3 pummeloes (1 1/2 lb. each) |
2 cups diced (1/4 in.) english cucumbers |
1/4 cup minced fresh cilantro |
1 fresh serrano or jalapeño chili, rinsed, stemmed, seeded, and minced |
about 2 tablespoons asian fish sauce (nuoc mam or nam pla) |
1/2 cup chopped unsalted roasted peanuts |
Directions:
1. Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.
2. Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.
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