Zesty Pomelo-Cucumber Herb Salad with Toasted Coconut

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Total 18 min

Ingredients

2 Persian cucumbers (or 1 English cucumber), thinly sliced on a bias or ribboned
1 large pomelo, segmented and chopped (or 1 ruby grapefruit)
1 cup (30 g) mixed fresh herbs (mint, cilantro, and Thai basil), lightly torn
1 small shallot, very thinly sliced
4 radishes, thinly sliced
1 small red chili, thinly sliced (optional)
1/4 cup (15 g) unsweetened coconut flakes
1/3 cup (45 g) roasted peanuts or cashews, roughly chopped
3 tbsp (45 ml) fresh lime juice
1 to 1 1/2 tbsp (15 to 22 ml) fish sauce (or soy sauce for vegetarian)
1 tsp (5 ml) rice vinegar
1 tsp (4 g) palm sugar or light brown sugar
1 tsp (2 g) finely grated fresh ginger

Instructions

1. Toast the coconut flakes in a dry skillet over medium heat, stirring, 2–3 minutes until golden and fragrant. Transfer to a plate to cool.
2. In a small bowl, whisk together lime juice, fish sauce, rice vinegar, palm sugar, and grated ginger until the sugar dissolves. Adjust to taste for brightness, saltiness, and sweetness.
3. In a large bowl, combine cucumbers, pomelo segments, herbs, shallot, radishes, and chili (if using).
4. Drizzle the dressing over the salad and toss gently to coat without breaking up the pomelo too much.
5. Scatter the toasted coconut and chopped peanuts over the top just before serving and toss once more lightly.
6. Serve immediately alongside the Coconut Curry Tilapia so the salad’s acidity and crunch balance the rich, aromatic curry.