Pomelo Salad

Ingredients

Dressing

• 3 tablespoons ponzu sauce
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• ¼ teaspoon fish sauce
• 1 teaspoon sugar
• ¼ teaspoon minced Thai chili
• 4 cilantro sprigs, stems cut and minced for dressing, leaves reserved for garnish

Salad:

• 2 cups pomelo segments, tough membranes removed, separated into bite-sized pieces
• 4 cups mixed spring greens
• ½ medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ carrot, shredded
• ½ cucumber, shredded
• ¼ cup chopped fresh mint

Garnish:

• 1 tablespoon fried shallots
• ¼ cup shelled pistachios, roasted and coarsely chopped
• 4 – 5 Vietnamese mint sprigs (rau ram)

Instructions

1. 1
   Combine dressing ingredients in a small bowl. Whisk until sugar dissolves.
2. 2
   Combine salad ingredients in a serving bowl. Pour dressing over and toss to mix well. Garnish with reserved cilantro leaves, fried shallots, pistachios and Vietnamese mint.