Vietnamese crab and pomelo salad
- May 2015
- Serves 4 as a light meal, 6 as a starter
- Hands-on time 30 min
This Vietnamese salad recipe is light, crunchy, packed with bold Asian flavours and sure to be a hit at your next gathering.
- 12.2g (1.7g saturated)
- 19.2g (12.3g sugars)
For 6 servings
Make the crispy shallots in advance, cool completely and keep in an airtight container for up to 6 hours.
Pomelos are large, round citrus fruit with a thick green skin, yellow/green/ pink flesh and lots of spongy pith. They’re less bitter than grapefruit and have a firmer texture. Find them in greengrocers and selected large supermarkets from February to June, often wrapped in netting and plastic. If you can’t find any, use ruby grapefruit and add 1-2 extra pinches of sugar to the dressing. You’ll need 3 grapefruit to replace 2 pomelos. Find Thai basil in Asian grocers or large supermarkets. If you can’t find any, either use extra mint and coriander, or add regular basil. It will taste a little different, but still great.
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