Thai Pomelo Salad

You find a lot of different recipes around Thailand and Vietnam for pomelo salads -- this is my take, with few ingredients and some cupboard staples. My boyfriend simply adores this salad and could eat the whole bowl for his dinner.

• Ready In: 30 mins
• Serves: 2-3
• Yields: 1 salad

Ingredients

• 1  pomelo fruit, yielding about 2 cups
• 1  cup cherry tomatoes
• 2  scallions
• 1  bunch fresh cilantro

• Dressing

• 1  tablespoon brown sugar
• 1  tablespoon rice vinegar
• 1  tablespoon fish sauce
• 1  lime, juice of
• 1⁄2 garlic clove, grated
• 1⁄2 teaspoon  chili flakes

• Optional

• 1⁄3 cup unsalted dry roasted peanuts (optional)

Directions

1. Peel the pomelo as you would an orange, keeping only the flesh (as whole as possible) without any menbranes.
2. Half or quarter the cherry tomatoes, slice the scallions and the whole cilantro bunch - toss together with the pomelo.
3. Combine the ingredients for the dressing and pour over the salad - toss well but be careful not to break the pomelo too much.
4. Before serving, you can sprinkle the unsalted roasted peanuts - slightly crushed over the salad. I personally do not care for peanuts, but friends love the balance it brings to the dish.