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 annosta
Cuisine: vietnamese
Ingredients: 1 kpl pomelo peeled and segmented, membrane removed, torn into bite-sized pieces; 1 kpl carrot julienned; 0,5 kpl cucumber julienned; 0,25 kpl red onion thinly sliced; 0,25 kuppi mint leaves roughly chopped; 0,25 kuppi cilantro roughly chopped; 0,25 kuppi roasted peanuts roughly chopped; 2 rkl fried shallots (valinnainen); 3 rkl lime juice freshly squeezed; 2 rkl soy sauce gluten-free if needed; 1 rkl maple syrup; 1 kynsi garlic minced; 0,5 kpl thai chili finely minced (valinnainen); 1 rkl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 35 min
Annoksia: 4
Vaikeustaso: Helppo
Annosta kohti: 232 kcal

Kasvisruoka

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, maapähkinät, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 kplpomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
1 kplcarrot, julienned
0,5 kplcucumber, julienned
0,25 kplred onion, thinly sliced
0,25 kuppimint leaves, roughly chopped
0,25 kuppicilantro, roughly chopped

garnish

0,25 kuppiroasted peanuts, roughly chopped
2 rklfried shallots(valinnainen)

dressing

3 rkllime juice, freshly squeezed
2 rklsoy sauce, gluten-free if needed
1 rklmaple syrup
1 kynsigarlic, minced
0,5 kplthai chili, finely minced(valinnainen)
1 rklwater

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

68%Pisteet

Kalorit: 231,6kcal
Proteiini: 6g
Hiilihydraatit: 35,7g
Rasva: 6,1g
Kuitu: 10,2g
Sokeri: 24,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Kokin vinkki:

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.

Säilytys

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

Uudelleenlämmitys

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.