Grapefruit-Herb Salad With Coconut and Crispy Shallots
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup large unsweetened coconut flakes
- 1tablespoon neutral oil, such as grapeseed or canola
- ½cup raw, skin-on whole peanuts
- Salt
- 1tablespoon granulated sugar
- ¼cup fresh lime juice (from 2 limes)
- 3tablespoons fish sauce
- 1 to 2bird’s-eye chiles, minced, or 1 teaspoon red-pepper flakes
- 1garlic clove, minced
- 4red grapefruit
- ½cup roughly chopped cilantro leaves and tender stems
- ¼cup Thai or sweet basil leaves, torn
- 2tablespoons tiny dried shrimp (optional)
- ¼cup store-bought crispy shallots
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
358 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 24 grams sugars; 9 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small saucepan over medium-low heat, toast the coconut flakes, stirring constantly, until golden brown, about 3 minutes. Transfer to a plate and set aside. Add the oil to the pan and heat over medium. Add the peanuts and toast, stirring constantly until fragrant and golden brown, 5 minutes. Season lightly with salt and transfer to the bowl with the coconut.
- Step 2
In a small bowl, combine the sugar and 2 tablespoons water. Whisk together to dissolve the sugar. Add the lime juice to the bowl. Add the fish sauce, chile and garlic. Stir to combine.
- Step 3
Cut off the tops and bottoms of the grapefruits with a sharp knife, so each fruit sits flat on your work surface. Slice off the rest of the peels in strips, cutting down the length of the fruit and carefully removing the white pith as you go. Over a large bowl, use your fingers to pull the citrus flesh off the membrane in large pieces. You can also use your knife to slice the flesh off the membrane. Discard the membrane and transfer the flesh to a large bowl. You should have about 5 cups fruit flesh with some juice in the bowl.
- Step 4
To the bowl of citrus, add half of the cilantro, all the basil leaves and the dried shrimp, if using. Pour in ¼ cup dressing and toss gently to combine. Add the coconut and peanut mixture, and toss with a couple more tablespoons of the dressing. Divide the salad among bowls, or transfer to a serving platter. Top with the remaining cilantro leaves, spoon over the remaining dressing and sprinkle with the crispy shallots. Serve immediately.
Private Notes
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Cooking Notes
Linda
In a small saucepan, combine shallots and enough grapeseed oil to deep-fry them, about 1 cup. Over medium to medium-high heat, slowly stir the shallots using a wooden chopstick or spoon that won’t conduct heat up to your fingers. Because these are very delicate rings of shallot, you want to start them in cold oil. The deep-frying process will take 15 to 20 minutes. Have patience: you will eventually see the shallots begin to color. Once they turn a light golden brown, fish them out and trans
Linda Humphers
This salad reminds me of the fabulous Tea Leaf Salad served at Burma Superstar in Alameda, Calif. That wonderful salad is made with fermented tea leaves, crispy nuts, chickpeas, sesame seeds, fried garlic, plus lettuce, shrimp powder and fish sauce. Fantastic combinations.
RachelJNYC
Red Boat makes vegetarian "fish" sauce.
jessica
I prepped all the ingredients and then put them on a bed of lettuce to make a leafy salad. If making more of a salad dressing for individual servings: 2 tsp brown sugar, 4 tsp lime juice, 2 tsp fish sauce, red pepper flakes to taste, 2 tsp olive oil
SS
If using pomelo instead, use 1.5. Omitted shrimp and replaced fish sauce with soy sauce to make vegan. Fried shallots at home *chefs kiss*
Eva B
I waited for pomelo season to make this salad and it was worth the wait. It is absolutely delicious, so bright and fresh. The only changes I made to the recipe were adding about a quarter cup of torn, fresh mint and serving over a bed of arugula. It would be delicious without the changes.
Valerie
What might be a good vegan substitute for the dried shrimp?
betsy
I intensely dislike cilantro. Can anyone think of a substitute or could I leave them out
Heather-Marie
Such a bright flavor for the middle of winter! I used pepitas instead.
lisa anne
this salad was capital D delicious! i had pre-toasted coconut and roasted peanuts on hand so used those, instead spent my prep time on homemade crispy shallots using America's Test Kitchen youtube video as others suggested. btwn the grapefuit and the homemade shallots this feels like a special occasion salad more than a regular weeknight salad but the flavors were definitely worth it! if you have a reliable source of store bought crispy shallots that would certainly bring the work down.
Elizabeth Belkind
Make your own crispy shallots! They shine in this delicious salad. Slice them thin on a mandoline, and fry them slowly in coconut oil. Sprinkle with sea salt. They round out all the delicious flavors of this dish.
Laurie
This is one of the most unusual salads I have ever made and it was wonderful. However-it was very time consuming/labor intensive to prep. (preparing the grapefruit in particular). So I would say great for a family of four but a larger Thanksgiving guest list is another story.
Lee
Search “crispy shallots” on YouTube. The first result is a good tutorial. Just keep cooking them for 15-20 minutes until they start to turn color. Then quickly drain in a wire mesh strainer over a bowl and cool completely. They cook a little bit more once drained. I wish I’d pulled mine 30 seconds earlier. Still delish
Stephen Monteith Albers
The dressing is a great way to use up my fish sauce
SVS
This is a very flexible recipe. I used Oro Blanco grapefruit, not red. My homemade shallots didn't crisp up. Instead of frying, I put the coconut flakes in the toaster oven; ditto the peanuts. I used chili flakes and a small dash of soy sauce because I don't eat fish sauce. I was out of cilantro. Nonetheless, I'm still thinking about how good this was a day later.
Nora
I tripled this salad for an early Thanksgiving party, and it was a huge hit with everyone. I've already had multiple requests for the recipe. It was easy to prep ahead by de-membraning the grapefruit and toasting the coconut and peanuts the day before. I also made it vegetarian by substituting equal parts rice vinegar and mostly low-sodium soy sauce for the fish sauce and omitting the shrimp.
Sona
Any substitutes for the fish sauce that would work here? Would aminos work? Thanks,
RachelJNYC
Red Boat makes vegetarian "fish" sauce.
Linda Humphers
This salad reminds me of the fabulous Tea Leaf Salad served at Burma Superstar in Alameda, Calif. That wonderful salad is made with fermented tea leaves, crispy nuts, chickpeas, sesame seeds, fried garlic, plus lettuce, shrimp powder and fish sauce. Fantastic combinations.
Tracy
That salad is the best! We used to go the the location in the Richmond.
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