SaladSide DishAppetizer

Gỏi Bưởi Chay (Vegan Pomelo Salad)

Name: Gỏi Bưởi Chay (Vegan Pomelo Salad)
Prep time: 25 min
Total time: 35 min
Yield: 4 portioner
Cuisine: vietnamese
Ingredients: 1 stk. pomelo peeled and segmented, membrane removed, torn into bite-sized pieces; 1 stk. carrot julienned; 0,5 stk. cucumber julienned; 0,25 stk. red onion thinly sliced; 0,25 kop mint leaves roughly chopped; 0,25 kop cilantro roughly chopped; 0,25 kop roasted peanuts roughly chopped; 2 spsk. fried shallots (valgfrit); 3 spsk. lime juice freshly squeezed; 2 spsk. soy sauce gluten-free if needed; 1 spsk. maple syrup; 1 fed garlic minced; 0,5 stk. thai chili finely minced (valgfrit); 1 spsk. water

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.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 232 kcal

Vegetarisk

Allergenoplysninger: kan indeholde gluten, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.pomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
1 stk.carrot, julienned
0,5 stk.cucumber, julienned
0,25 stk.red onion, thinly sliced
0,25 kopmint leaves, roughly chopped
0,25 kopcilantro, roughly chopped

garnish

0,25 koproasted peanuts, roughly chopped
2 spsk.fried shallots(valgfrit)

dressing

3 spsk.lime juice, freshly squeezed
2 spsk.soy sauce, gluten-free if needed
1 spsk.maple syrup
1 fedgarlic, minced
0,5 stk.thai chili, finely minced(valgfrit)
1 spsk.water

Udstyr

Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Vegetable peeler (valgfrit)

Fremgangsmåde

Trin for trin

1
Carefully peel the pomelo, removing all of the bitter white pith and membranes from the fruit segments.
Ca. 7 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
9
Gently toss the salad until all ingredients are well combined and coated with the dressing.
Ca. 2 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: For extra crunch, you can lightly toast the peanuts in a dry pan before chopping.

Pr. portion

Næringsindhold

68%Score

Kalorier: 231,6kcal
Protein: 6g
Kulhydrat: 35,7g
Fedt: 6,1g
Kostfibre: 10,2g
Sukker: 24,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Kokkens note:

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.

Opbevaring

Store leftover Gỏi Bưởi Chay in an airtight container in the refrigerator. It is best consumed within 1-2 days.

Genopvarmning

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.