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Fish sauce amplifies the flavor in poached shrimp and a citrus salad dressing

Thai Grapefruit Salad with Shrimp (Som Tom O)

45 minutes

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Thai Grapefruit Salad with Shrimp (Som Tom O)

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.




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


  • 4

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

  • 6

    tablespoons fish sauce, divided


  1. 01
    Cut any large grapefruit segments in half. Put the segments in a colander to drain and set aside while you prepare the shrimp.

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