My version of adult Disneyland exists for just 5 days each June. It usually rains the entire time and after 3 hours I return home with an empty wallet and a very full belly, but for those 3 hours I feel like a little kid bursting with excitement, running from place to place while SA unhappily trails behind.
Where is this magical place you ask? Its the London Taste Festival, an annual festival in Regents park where top restaurants from across the city set up stands to showcase their signature dishes in bite sized form. This year there were over 30 top restaurants that participated as well as a large number of vendors selling everything from sugar and grain free marshmallows and artisan cheese to fancy knives and frying pans. There are 18 cities around the world where they currently have Taste Festivals, you can click here to see if there is one near you, but please come back, I have a fantastic salad to share with you.
My favourite dish from the event was a Shredded Chicken and Pomelo Salad from House of Ho, a Vietnamese Restaurant in Soho. I loved it so much that I went back for seconds and then ordered a third one to take home.
I had been meaning to create my own version of this salad but was stuck on one of the star ingredients, pomelo. Pomelo (don’t worry I had never heard of it either) is a citrus fruit from Southeast Asia that most closely resembles a large grapefruit. The flavour is unique as it is not as sweet as an orange and not as tart as a grapefruit but sits somewhere in between. When I spotted a crate of pomelo at my local fruit stand last weekend, I bought one and rushed home to start cooking.
I absolutely love this salad. Its crunchy, salty, citrusy, full of flavour and texture and highly addicting. It is easy to make and unlike other salads which turn into a soggy mess, this still tastes great as leftovers on day 2 and even 3. If you are unable to find pomelo, I think this could also work with a grapefruit and for those following the Paleo diet the peanuts can be substituted for cashews.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chicken & Pomelo Salad
Ingredients
- 2 cups white cabbage
- 1 cup red cabbage
- 1/2 cup thinly cut carrots
- 2 tbsp shallots thinly sliced
- 1/3 cup peanuts or cashews
- 1/3 cup cilantro
- 1/2 large pomelo or 1 medium pomelo/grapefruit
- 1/4 cup sesame seeds toasted
- 1 chicken breast cooked & shredded
Dressing
- 1/4 cup sesame oil
- 2 lemongrass stalks outer leaves removed and white part chopped finely
- 4 tbsp grated fresh ginger
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tsp honey (sub for 1 tbsp orange juice for Whole30)
- 2 tbsp lime juice
Instructions
- Thinly slice the red and white cabbage, carrots and red onion and shred the chicken. Place in a bowl along with the peanuts, chopped coriander and sesame seeds
- Peel the pomelo, remove the skin and cut each segment of flesh into 2 or 3 pieces, add to the salad
- Place the dressing ingredients in a hand mixer and blend. Drizzle over salad and toss. Enjoy!
Notes
Tried This Recipe?
Leave a comment below and let us know how it was!
I tried your recipe and replace soya sauce with fish sauce. Taste just as delicious. Thanks for sharing
We had this in Vietnam and there’s usually fish sauce in the dressing, but this looks like a toned-down, healthier version of it. Thanks for the detailed recipe 🙂
I work for a foodtech company called Chicory and we would love to have you as a recipe partner! Are you interested?
I’m a big fan of fish sauce and put it in a lot of my Asian flavoured salads (like the Thai beef salad) but in the recipe I wanted it to be all about the delicious citrus. If you could send further details about your company to my email [email protected] that would be great. Thanks!
Awesome! I sent you an email
Super easy and delicious! Will be making it again.
Happy to hear you liked it Kelly!
Delicious. Used grapefruit and it worked well.
this looks like a yummy salad. I swapped the white cabbage for shredded daikon … another idea is to roll up all up the ingredients into your daikon wraps!
Hi Cat, that’s such a great idea, would add some extra crunch and spicy flavour to the salad.
This looks so good, I have been craving a crunchy asian salad recently, will have to try this.