This classic Thai recipe is courtesy of Talde in Brooklyn, New York. The sweetness of the Pomelo (Chinese grapefruit) coupled with the chiles, mint, and crunchy peanuts makes for a savory, and refreshing salad.
1⁄4 cup Thai fish sauce
2 tbsp. sugar
1 tbsp. fresh lime juice
4 pomelos, peeled and supreme (segmented), juices reserved
2 fresh red Thai chiles, stemmed and finely chopped
1 clove garlic, finely chopped
1 cup trimmed watercress
1⁄3 cup roughly chopped peanuts, lightly toasted
20 mint leaves
Whisk the fish sauce, lime, and pomelo juices, chiles, garlic, and 1⁄4 cup water in a large bowl.
Fold in the Pomelo, Watercress, Peanuts, and Mint.
Divide evenly between four to six plates