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.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 232 kcal
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1 pcspomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
- 1 pcscarrot, julienned
- 0.5 pcscucumber, julienned
- 0.25 pcsred onion, thinly sliced
- 0.25 cupmint leaves, roughly chopped
- 0.25 cupcilantro, roughly chopped
garnish
- 0.25 cuproasted peanuts, roughly chopped
- 2 tbspfried shallots(optional)
dressing
- 3 tbsplime juice, freshly squeezed
- 2 tbspsoy sauce, gluten-free if needed
- 1 tbspmaple syrup
- 1 clovegarlic, minced
- 0.5 pcsthai chili, finely minced(optional)
- 1 tbspwater
Equipment
Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Vegetable peeler (optional)
The method
Step by step
- 1
Carefully peel the pomelo, removing all of the bitter white pith and membranes from the fruit segments.
About 7 min
Cook’s 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.
About 3 min
Cook’s 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.
About 3 min
Cook’s 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.
About 3 min
Cook’s 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.
About 2 min
Cook’s 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.
About 2 min
Cook’s 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.
About 3 min
Cook’s 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.
About 1 min
- 9
Gently toss the salad until all ingredients are well combined and coated with the dressing.
About 2 min
Cook’s 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.
About 10 min
Cook’s 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.
About 1 min
Cook’s note: For extra crunch, you can lightly toast the peanuts in a dry pan before chopping.
Per serving
Nutrition
- Calories
- 231.6kcal
- Protein
- 6g
- Carbs
- 35.7g
- Fat
- 6.1g
- Fibre
- 10.2g
- Sugar
- 24.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.