Like western salads, Thai salads usually have a souring agent, with the addition of fresh herbs, vegetables, and sometimes fruits as well. Find out this special recipe from The Boathouse Phuket.
The secret to flavourful Thai cuisine lies in its balance of strong aromatic ingredients, attention to detail, texture, colour, and taste, as well as the combination of surprising elements to create a harmonious palate. The outcome is always striking, tantalising, and bursting with flavour.
Thai salads, very much a part of the local culinary culture, are a good introduction to the exquisite tastes and textures of Thai food. Best of all, they can be easily prepared at home, using fresh and simple ingredients.
Like western salads, Thai salads usually have a souring agent, with the addition of fresh herbs, vegetables, and sometimes fruits as well. These salads can be a gorgeous appetiser, a dish to enjoy on the side, or even a healthy lunch on its own.
Try this recipe from Chef Jimmy Sonthaya Nithan, Executive Sous Chef of The Boathouse Phuket, who has been working in the professional kitchen for 20 years. Chef Jimmy has given the dish—the Thai pomelo salad—even more colour with the use of red pomelo, which is native to southern Thailand.
Refreshing any time of day, this salad is a delightful palate cleanser, with sweet, spicy, and sour notes. We hope you enjoy preparing and serving this beautiful tropical salad. It is the taste of Thailand. Bright, colourful, and always that extra surprising.
In the event if you are keen to learn the secrets of authentic Thai cooking, you can join Chef Jimmy for a fun and engaging cooking class at The Boathouse Phuket.
Watch video to see how easy it is to make it.
Thai Pomelo Salad
• 150 grams red pomelo, torn into bite-sized chunks
• 150 grams white pomelo, torn into bite-sized chunks
• 10 grams coconut milk
• 10 grams shallots, thinly sliced
• 5 grams smoked dried shrimp
• 5 grams grated coconut
• 10 grams sliced apple
• 5 grams dried shrimp
• 10 grams cashew nuts
• 10 grams tamarind juice
• 15 grams palm sugar
• 5 grams fish sauce
• 10 grams Thai sweet chilli paste
To make the dressing, reduce the tamarind juice by boiling it with palm sugar and fish sauce. After the sauce is cooled, add the Thai sweet chilli paste.
Combine all the ingredients and the dressing in a salad bowl and mix well.
Plate and garnish with sliced apple, shallots, smoked dried shrimp, and cashew nut. Finally, drizzle lightly with some coconut milk.