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 st pomelo peeled and segmented, membrane removed, torn into bite-sized pieces; 1 st carrot julienned; 0,5 st cucumber julienned; 0,25 st red onion thinly sliced; 0,25 kopp mint leaves roughly chopped; 0,25 kopp cilantro roughly chopped; 0,25 kopp roasted peanuts roughly chopped; 2 msk fried shallots (valfritt); 3 msk lime juice freshly squeezed; 2 msk soy sauce gluten-free if needed; 1 msk maple syrup; 1 klyfta garlic minced; 0,5 st thai chili finely minced (valfritt); 1 msk 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.

Ett originalrecept av Forkin

Total tid: 35 min
Portioner: 4
Svårighetsgrad: Lätt
Per portion: 232 kcal

Vegetariskt

Allergeninformation: kan innehålla gluten, jordnötter, soja och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

1 stpomelo, peeled and segmented, membrane removed, torn into bite-sized pieces
1 stcarrot, julienned
0,5 stcucumber, julienned
0,25 stred onion, thinly sliced
0,25 koppmint leaves, roughly chopped
0,25 koppcilantro, roughly chopped

garnish

0,25 kopproasted peanuts, roughly chopped
2 mskfried shallots(valfritt)

dressing

3 msklime juice, freshly squeezed
2 msksoy sauce, gluten-free if needed
1 mskmaple syrup
1 klyftagarlic, minced
0,5 stthai chili, finely minced(valfritt)
1 mskwater

Utrustning

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

Gör så här

Steg för steg

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

Per portion

Näringsvärden

68%Betyg

Kalorier: 231,6kcal
Protein: 6g
Kolhydrater: 35,7g
Fett: 6,1g
Fiber: 10,2g
Socker: 24,8g

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Kockens tips:

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.

Förvaring

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

Uppvärmning

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.