Pomelo and Cabbage Salad

    30 mins

    Pomelos are in season during Chinese New Year. They taste great eaten out of hand but if you'd like to do something different with them, try this tasty salad. Add some cooked scallops or prawns if you'd like.


    Central Region, Singapore
    1 person made this

    Serves: 4 

    • 60ml vegetable oil
    • 4 cloves garlic, cut into thin slices
    • 1 small pomelo
    • 1 stalk lemongrass, using only the tender white core
    • Small bunch of coriander
    • 2 bird's eye chillies, chopped (optional)
    • 2 tomatoes, chopped
    • 1/2 small white cabbage, shredded
    • 1 tablespoon fish sauce
    • 1 large lime
    • 2 tablespoons ground roasted peanuts

    Prep:25min  ›  Cook:5min  ›  Ready in:30min 

    1. In a small frying pan, heat the vegetable oil. Fry the garlic until golden brown and crispy. Drain the garlic chips on paper towels. Reserve the garlic oil.
    2. Peel the pomelo, remove the pith and separate the pulp, reserving the juice. Place in a bowl and set aside.
    3. Thinly slice the lemongrass crosswise and mince into tiny, tiny pieces. Separate the coriander leaves and stalks. Roughly chop the leaves and finely chop the stems. Add to the pomelo.
    4. Add the remaining salad ingredients followed by the fried garlic chips, garlic oil (add as much as you like), fish sauce and lime juice. Toss and mix well. Taste and adjust seasonings if desired. Turn onto a serving platter and sprinkle with peanuts. Serve with glutinous rice.


    Instead of cabbage, you can also use string beans, cucumbers or carrots in this salad.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)