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Pomelo Herb Salad with Crispy Shallots & Lime Fish Sauce

A bright, crunchy, citrus‑forward salad built on pomelo segments, fresh herbs, and a clean lime‑fish‑sauce dressing. Add crispy shallots for texture and a handful of roasted peanuts for warmth.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine Thai, Vietnamese
Servings 4

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Small mixing bowl for dressing
  • Whisk

Ingredients
  

  • 2 cups pomelo segments peeled and torn into bite‑size pieces
  • 2 cups spring greens or tender lettuce loosely packed
  • 1 cup cucumber thinly sliced
  • 1 cup fresh herbs mint, cilantro, Vietnamese mint if available, torn
  • 2 tablespoons fried shallots
  • 1 tablespoon toasted sesame seeds optional

Dressing

  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon honey optional
  • 1 small shallot very finely minced
  • 1 tablespoon neutral oil
  • Pinch of white pepper

Instructions
 

  • Combine pomelo, greens, cucumber, and herbs in a large mixing bowl.
  • In a separate small bowl, whisk rice vinegar, lime juice, fish sauce, sugar, honey, minced shallot, neutral oil, and white pepper until balanced.
  • Pour dressing over the salad and toss gently to coat without breaking the pomelo.
  • Transfer to a serving plate or bowl.
  • Top with crispy fried shallots and sesame seeds just before serving.

Notes

  • Keep fried shallots separate until serving to maintain crispness.
  • If pomelo is very tart, add a touch more sugar or honey to balance.
  • This salad pairs well with grilled shrimp, tofu, or chicken for a fuller bowl.
Keyword citrus salad, crispy shallots, herb salad, pomelo salad, spring salad, Vietnamese salad