Pomelo salad with roasted coconut

This is a vegan alternative to the pomelo salads you will find in Vietnamese restaurants which almost always contain fish sauce. I prefer this kind, especially as I also add roasted shredded coconut which compliments the other ingredients really well. If you want a more filling, main course type of salad, you could add some fried tofu as well.

Pomelo salad with roasted coconut
 
Prep time
Cook time
Total time
 
Ingredients
  • Flesh from 2 large pomelos
  • 1 generous bunch fresh coriander, finely chopped
  • 1 generous bunch fresh mint, finely chopped
  • 1 generous bunch basilica, finely chopped
  • 1 small thinly sliced red onion
  • Juice from ½ lime
  • 3 tsp. tamari
  • 2 tsp. liquid honey
  • 4 tbsp water
  • 1 thumb size red chilli (optional)
  • ½ cup shredded coconut
  • ½ cup toasted salty peanuts, finely chopped
Instructions
  1. Peel the pomelo, divide it into eatable chunks and place in a large salad bowl.Use only the flesh/fruity bits so remove all the skin. Finely chop the herbs and thinly slice the onion and add to the bowl.
  2. Thoroughly mix the lime juice with the soy sauce, honey and water and then pour it over the salad. Give it a quick toss and then let it sit to marinate for ten to twenty minutes.
  3. In the meantime, finely chop the chilli (if using) and the peanuts, and add it together with the coconut to a pan. On medium heat, roast for a minute or two while frequently stirring. The coconut should go light brown, but definitely not burn so be careful.
  4. Add the coconut-peanut-chilli mix to the salad, give it another toss, and garnish with some more fresh herbs before serving.
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