Join! 12 weeks for $1

Thai Grapefruit Salad with Shrimp (Som Tom O)

4 Servings

45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Our take on som tom o, Thai pomelo salad, uses grapefruit as a stand-in for the highly seasonal pomelo. Traditional versions include dried shrimp as a flavoring, but we use fresh shrimp and include enough to turn the salad into a light main dish. To segment grapefruit, cut off the top and bottom and set the fruit on a cut end. Working from top to bottom and following the fruit's contour, cut away the peel and white pith. Slide the knife along each side of the membranes separating the segments. If your roasted cashews are only lightly browned, toast them in a dry skillet for a few minutes to bring out their flavor and crisp them.

4

Servings

Tip

Don’t use shallots that are at all soft or spongy; they need to be fresh and crisp because they’re used raw—and because there’s a good amount in the salad. If you can’t find decent shallots, substitute ½ medium red onion, thinly sliced.

45 minutes

Ingredients

  • 4

    grapefruits (preferably red), segmented (see note) and seeded

  • 6

    tablespoons fish sauce, divided

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews