Gỏi Bưởi Chay (Vegan Pomelo Salad)
This vibrant Vietnamese Gỏi Bưởi Chay is a refreshing vegan pomelo salad, bursting with sweet, tangy, and savory flavors. Crisp pomelo segments are tossed with fresh herbs, crunchy vegetables, and a zesty lime-soy dressing, creating a light yet satisfying dish perfect for a warm day or as a bright appetizer.
Una recepta original de Forkin
- Temps total
- 35 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 232 kcal
Informació sobre al·lèrgens: pot contenir gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1 upomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
- 1 ucarrot, julienned
- 0,5 ucucumber, julienned
- 0,25 ured onion, thinly sliced
- 0,25 tassamint leaves, roughly chopped
- 0,25 tassacilantro, roughly chopped
garnish
- 0,25 tassaroasted peanuts, roughly chopped
- 2 csfried shallots(opcional)
dressing
- 3 cslime juice, freshly squeezed
- 2 cssoy sauce, gluten-free if needed
- 1 csmaple syrup
- 1 gragarlic, minced
- 0,5 uthai chili, finely minced(opcional)
- 1 cswater
Estris
Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Vegetable peeler (opcional)
Elaboració
Pas a pas
- 1
Carefully peel the pomelo, removing all of the bitter white pith and membranes from the fruit segments.
Uns 7 min
Nota de cuina: The white pith can be very bitter, so ensure it's completely removed for the best flavor. Some pomelos are sweeter than others; taste a piece to gauge its sweetness before preparing the dressing.
- 2
Gently tear the pomelo segments into bite-sized pieces and place them into a large mixing bowl.
Uns 3 min
Nota de cuina: Handle the pomelo gently to prevent bruising and retain its texture.
- 3
Julienne the carrot into thin matchsticks and add them to the bowl with the pomelo.
Uns 3 min
Nota de cuina: For uniform matchsticks, first slice the carrot into thin rounds, then stack them and cut into thin strips.
- 4
Julienne the cucumber into thin matchsticks and add them to the bowl.
Uns 3 min
Nota de cuina: If the cucumber has large seeds, you can scoop them out before julienning to prevent the salad from becoming watery.
- 5
Thinly slice the red onion and add it to the bowl with the other vegetables.
Uns 2 min
Nota de cuina: For a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes, then drain thoroughly before adding to the salad.
- 6
Roughly chop the fresh mint leaves and cilantro, then add them to the bowl with the pomelo and vegetables.
Uns 2 min
Nota de cuina: Use fresh, vibrant herbs for the best aroma and flavor. Avoid bruising them by chopping just before adding to the salad.
- 7
In a small bowl, whisk together the lime juice, soy sauce, maple syrup, minced garlic, minced Thai chili (if using), and water until well combined.
Uns 3 min
Nota de cuina: Taste the dressing and adjust the maple syrup for sweetness or Thai chili for heat to suit your preference.
- 8
Pour the prepared dressing evenly over the salad ingredients in the large bowl.
Uns 1 min
- 9
Gently toss the salad until all ingredients are well combined and coated with the dressing.
Uns 2 min
Nota de cuina: Use a light hand when tossing to avoid breaking up the delicate pomelo segments.
- 10
Allow the salad to rest for 10 minutes, uncovered, to allow the flavors to meld and deepen.
Uns 10 min
Nota de cuina: This resting period is crucial for the dressing to penetrate the ingredients and for the flavors to harmonize.
- 11
Before serving, sprinkle the chopped roasted peanuts and fried shallots over the salad.
Uns 1 min
Nota de cuina: For extra crunch, you can lightly toast the peanuts in a dry pan before chopping.
Per ració
Nutrició
- Calories
- 231,6kcal
- Proteïnes
- 6g
- Hidrats de carboni
- 35,7g
- Greixos
- 6,1g
- Fibra
- 10,2g
- Sucre
- 24,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
This salad is wonderfully versatile. For a heartier meal, consider adding grilled tofu or tempeh. It pairs beautifully with other Vietnamese dishes like spring rolls or a light pho. A crisp, dry white wine like Sauvignon Blanc or a refreshing iced jasmine tea would complement the flavors perfectly.
Store leftover Gỏi Bưởi Chay in an airtight container in the refrigerator. It is best consumed within 1-2 days.
This salad is best served chilled and does not require reheating. If desired, you can add fresh peanuts and fried shallots just before serving to restore crunch.