Next to papaya salad, pomelo salad is the salad I think about most from Thailand. Every time I buy a pomelo, I already know some of it is going into this recipe.
It's the kind of dish that sounds simple until you take a bite and realize how well everything works together. Juicy pomelo, crunchy cashews, fresh herbs, and a fish sauce-lime dressing that makes everything pop. It's a natural alongside crying tiger or gai pad krapow, the citrus and brightness balance out the heat and richness of both dishes really well.
Make it once, and you'll start buying pomelo specifically for this.
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I first had yam som o at a small restaurant in Bangkok and couldn't stop thinking about it after. When I got home, I started making my own version, kept close to what I remembered, and haven't changed much since. If you already love my Thai basil chicken and mushroom, this salad is a natural side to add to that meal.
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What Is Pomelo?
Pomelo is a large citrus fruit native to Southeast Asia. It's related to grapefruit but milder, less bitter, and has a drier, fluffier texture once you pull it apart. The flesh is pale yellow to light pink and breaks into clean segments that hold their shape well in a salad, exactly why it works so well here.
You'll find pomelo at most Asian grocery stores. Look for one that feels heavy for its size with taut, fragrant skin. Avoid any that feel soft or spongy.
Why You'll Love This Recipe
- No cooking involved. Peel, chop, toss, done.
- Genuinely fast. Fifteen minutes, start to finish, faster than most salads even get their vegetables chopped.
- Every flavor at once. Sweet, salty, sour, and crunchy all hit in the same bite.
- Forgiving. Don't have an ingredient? Swap it. This salad isn't precious about substitutions.
- Holds up on a table. No wilting, no sogginess, good for a spread where things sit out for a while.
Ingredients
Here's what you'll need:
- Pomelo: Once peeled and segmented, look for pieces that are dry, not dripping, that's a sign you've gotten all the pith off and the salad won't turn watery. Break the segments into smaller, bite-sized pieces as you go.
- Red onion: Slice it as thin as you can. Thick pieces are too sharp and overpower everything else. If raw red onion is too strong for you, soak the slices in cold water for 10 minutes, then drain. It softens the bite without losing the flavor.
- Cucumber: Thin slices or half moons work best. English cucumber or Persian cucumbers are ideal since they have fewer seeds and less water. If you're using a regular cucumber, scrape out the seeds before slicing so the salad doesn't get watery.
- Carrots: Julienned carrots add color and crunch. A julienne peeler makes this fast. If you don't have one, just slice them into thin matchsticks with a knife, they don't need to be perfect.
- Cilantro or mint: Both work and both are good. Cilantro gives you that herby, slightly citrusy note. Mint makes the salad feel cooler and lighter. I usually go with cilantro, but if you have both, use a little of each.
- Cashews: Toasted cashews are the move here. If yours are raw, toast them in a dry pan for 3-4 minutes over medium heat until golden and fragrant. It makes a noticeable difference.
- Kaffir lime leaves: Optional, but worth adding if you have them. Slice them as thin as you possibly can, removing the center stem first. They add a floral citrus fragrance that's hard to replicate with anything else.
- Chili: Add as much or as little as you want. Fresh bird's eye chili gives good heat. If you're sensitive to spice, start with less and add more at the table.
- Dressing: The classic version uses palm sugar, but agave works well here too. The ratio of fish sauce, lime, and sweetener is what matters most. Taste it and adjust, you want salty, sour, and just a little sweet in balance.
See recipe card for quantities.
Substitutions and Additions
- Pomelo: Grapefruit is the closest substitute if you can't find pomelo. It's more bitter and wetter, so pat the segments dry and taste the dressing before committing to the full amount.
- Sweetener: Palm sugar is traditional, but agave, honey, or regular sugar all work. The balance of salty, sour, and sweet matters more than the specific sweetener.
- Cilantro or mint: Either works on its own, or use a little of both if you have them.
- Cashews: Peanuts are the more traditional choice if that's what you have or prefer.
- Kaffir lime leaves: Skip them if you can't find them, or stir a little lime zest into the dressing for a loose substitute.
- Add shrimp or shredded chicken for a more substantial, protein-forward version.
- Add toasted coconut or crispy fried shallots and garlic for extra texture, both are common traditional toppings for this salad.
How To Make Thai Pomelo Salad
Prep the Pomelo: Peel the pomelo and remove as much of the white pith as possible. Separate the segments and gently break them into smaller, bite-sized pieces. Dry pieces mean you've gotten the pith off cleanly, if they feel wet, pat them lightly with a paper towel. This keeps the dressing from getting diluted.
Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, and agave (or palm sugar if you have it). Taste it. It should be punchy and bright with a little sweetness to balance. Adjust to your preference.
Prep Everything Else: Thinly slice the red onion and cucumber. Julienne the carrots. Chop the cashews roughly if they're whole. Slice the chili. If you're using kaffir lime leaves, stack them, remove the center rib, and slice as thinly as possible.
Toss and Serve: Add the pomelo, red onion, cucumber, carrots, and cilantro to a large bowl. Pour the dressing over and toss gently. You don't want to crush the pomelo pieces. Top with the chopped cashews and chili. Add the kaffir lime leaves last if using.
Serve right away for the best texture.
Rose's Tips
- Dry the pomelo before dressing it. Pomelo holds a lot of moisture inside the segments. Pat them dry or let them sit on a paper towel for a few minutes before tossing. A wet salad means a watered-down dressing.
- Add cashews at the end. If you toss them in too early they soften. Add them right before serving so they stay crunchy through every bite.
- Dress it right before eating. This salad doesn't hold well once dressed. The citrus releases more juice, the vegetables soften, and the cashews lose their crunch. Make the components ahead, keep the dressing separate, and toss when you're ready to eat.
- Taste the dressing twice. Once when you make it and once after you've tossed the salad. The pomelo's sweetness changes how the dressing reads. You may need a tiny extra squeeze of lime or a drop more fish sauce after tossing.
- Slice the kaffir lime leaves paper thin. Thick slices are unpleasant to bite into. Use a sharp knife, remove the center stem, stack the leaves, and slice as finely as you can.
Variations
- Add shrimp. Quickly sautéed or poached shrimp makes this a more substantial dish. My Singapore cereal shrimp is proof that shrimp and crunchy toppings are one of the best combinations.
- Swap the protein. Shredded poached chicken works well here too. Toss it in with the vegetables and dress everything together.
- Add toasted coconut. A handful of toasted shredded coconut adds a subtle sweetness and another layer of texture.
- Add crispy fried shallots and garlic. This is one of the most traditional toppings for this salad, sliced thin and fried until golden and crunchy. It adds a savory crunch that's different from the cashews, worth doing if you want the closest thing to how it's usually served in Thailand.
What to Serve With Thai Pomelo Salad
This salad works alongside grilled or pan-seared proteins really well. A few ideas that pair naturally:
- Grilled chicken, steak, or shrimp. Simple seasoning lets the salad do the talking.
- Crying tiger steak. The citrus and crunch here cut right through the richness of the steak and its dipping sauce.
- Gai pad krapow. Add a bowl of rice and this salad on the side for a full Thai-inspired spread.
- Garlic fried rice. The richness of the rice balances the bright, acidic salad.
- Steamed rice. Classic and simple. The dressing that pools at the bottom is great spooned over rice.
Make Ahead and Storage
This salad is best made fresh. Once dressed, the pomelo releases juice and the cashews soften within about 30 minutes.
To make ahead: Prep all the components and keep them separate, pomelo, vegetables, and cashews in individual containers, dressing in a jar. Toss everything together right before serving.
Leftovers: Dressed leftovers keep in the fridge for up to a day. The flavor holds up, but the texture changes, the cashews won't be crunchy anymore, and the vegetables will have softened.
Recipe FAQs
Most Asian grocery stores carry pomelo year-round. Large supermarkets sometimes carry it, especially in winter and early spring. Costco sometimes carries it too.
It depends on how much chili you add. The recipe is flexible. Start with a small amount and add more at the table if you want more heat.
Absolutely. They're labeled optional for a reason. The salad is still great without them. If you want that floral citrus note, a little bit of lime zest stirred into the dressing is a loose substitute.
Yam som o is the Thai name for this salad. "Yam" refers to the category of Thai salads dressed with lime and fish sauce, and "som o" is the Thai word for pomelo. This style of salad, bright and herbaceous with crunchy toppings, appears across Thai cuisine in many variations, like yam som o with shrimp and toasted coconut, or seafood versions with mint and lemongrass.
More Salads and Light Dishes You'll Love
- Korean Cucumber Salad
- Filipino Cucumber Salad
- Homemade Caesar Salad
- Easy Arugula and Pomegranate Salad
Did you try this recipe?
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Thank you!
Thai Pomelo Salad (Yam Som O)
Equipment
- 1 Cutting board
- 1 Sharp knife
- 1 MIxing Bowl
- 1 small bowl
- 1 Citrus juicer, optional
Ingredients
Salad
- 2 cups pomelo segments peeled and broken into bite-sized pieces
- 1 cup cucumber thinly sliced
- ½ cup carrots julienned
- ¼ cup red onion thinly sliced
- ¼ cup cilantro roughly chopped
- ¼ cup chopped cashews toasted if preferred
- 1 small chili thinly sliced, adjust to taste
- 2 kaffir lime leaves center rib removed and thinly sliced, optional
Dressing
- 2 tablespoons juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon agave or palm sugar
Instructions
- Peel the pomelo and remove as much white pith as possible. Break the segments into bite-sized pieces.2 cups pomelo segments
- In a small bowl, whisk together lime juice, fish sauce, and agave until combined. Taste and adjust as needed.2 tablespoons juice of 1 lime, 1 tablespoon fish sauce, 1 tablespoon agave
- Add the pomelo, cucumber, carrots, red onion, cilantro, and chili to a large bowl.2 cups pomelo segments, 1 cup cucumber, ½ cup carrots, ¼ cup red onion, ¼ cup cilantro, 1 small chili
- Pour the dressing over the salad and toss gently so the pomelo does not break apart too much.
- Top with chopped cashews and thinly sliced kaffir lime leaves, if using.¼ cup chopped cashews, 2 kaffir lime leaves
- Serve right away for the best texture.
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Notes
- Pat the pomelo dry before tossing so the dressing does not get watered down.
- Add the cashews right before serving so they stay crunchy.
- Kaffir lime leaves are optional, but they add a really nice citrusy fragrance.
- For a sweeter dressing, add a little more agave. For more punch, add extra lime or fish sauce.
Tonya says
no pomelo at my store, is grapefruit really a decent sub?
Rose Sioson says
Hi Tonya! Yes, grapefruit works well as a sub, just adjust for sweetness since it's more tart than pomelo. Ruby red tends to be closer in flavor than white grapefruit if you have a choice.