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

Izvorni recept autora Forkin

Ukupno vrijeme: 35 min
Porcije: 4
Težina: Lako
Po porciji: 232 kcal

Vegetarijansko

Informacije o alergenima: može sadržavati gluten, kikiriki i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1 kompomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
1 komcarrot, julienned
0,5 komcucumber, julienned
0,25 komred onion, thinly sliced
0,25 šalicamint leaves, roughly chopped
0,25 šalicacilantro, roughly chopped

garnish

0,25 šalicaroasted peanuts, roughly chopped
2 žlicafried shallots(neobavezno)

dressing

3 žlicalime juice, freshly squeezed
2 žlicasoy sauce, gluten-free if needed
1 žlicamaple syrup
1 češanjgarlic, minced
0,5 komthai chili, finely minced(neobavezno)
1 žlicawater

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

68%Ocjena

Kalorije: 231,6kcal
Bjelančevine: 6g
Ugljikohidrati: 35,7g
Masti: 6,1g
Vlakna: 10,2g
Šećeri: 24,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Napomena kuhara:

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.

Čuvanje

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

Podgrijavanje

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.