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

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Łatwy
Na porcję: 232 kcal

Wegetariański

Informacja o alergenach: może zawierać gluten, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

garnish

0,25 szklankaroasted peanuts, roughly chopped
2 łyżkafried shallots(opcjonalnie)

dressing

3 łyżkalime juice, freshly squeezed
2 łyżkasoy sauce, gluten-free if needed
1 łyżkamaple syrup
1 ząbekgarlic, minced
0,5 szt.thai chili, finely minced(opcjonalnie)
1 łyżkawater

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

68%Ocena

Kalorie: 231,6kcal
Białko: 6g
Węglowodany: 35,7g
Tłuszcz: 6,1g
Błonnik: 10,2g
Cukry: 24,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Wskazówka kucharza:

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.

Przechowywanie

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

Odgrzewanie

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.