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.


14 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

13 cup roughly chopped peanuts, lightly toasted

20 mint leaves


Whisk the fish sauce, lime, and pomelo juices, chiles, garlic, and 14 cup water in a large bowl.

Fold in the Pomelo, Watercress, Peanuts, and Mint.

Divide evenly between four to six plates


Related Posts