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 that 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.
Once you make it once, you'll be buying pomelo specifically for this salad.
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I first had yam som o at a small restaurant in Bangkok and couldn't stop thinking about it after. The combination of juicy pomelo segments, toasted cashews, and that punchy lime and fish sauce dressing was completely different from any salad I'd had before. When I got home, I started making my own version and kept it close to what I remembered - simple, fresh, and heavy on the crunch.
The dressing is where I made one small swap. I didn't have palm sugar on hand so I used agave instead, and honestly it works just as well. The balance of salty, sour, and sweet is what matters, not the specific sweetener. 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 - which is 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.
If you can't find pomelo, grapefruit is the most common substitute. It's a little more bitter and more watery, but the flavors still work in this dressing.
Why You'll Love This Recipe
- No cooking required - Just peel, chop, and toss
- Ready in 15 minutes - Faster than most salads
- Big flavor - Sweet, salty, sour, and crunchy all at once
- Flexible - Easy to swap ingredients based on what you have
- Great for sharing - It holds up on a table without wilting fast
Ingredients
Here's what you'll need:
- Pomelo - Take your time peeling off the thick white pith after you remove the outer skin. The pith is bitter and spongy and you don't want it in the salad. Pull the segments apart gently and break them into smaller pieces.
- 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 you can't really 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 I used agave here and it works great. 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.
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. If the segments 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.
Tips for the Best Yam Som O
- 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 shrimp 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.
- Make it vegetarian - Swap the fish sauce for soy sauce or a mix of soy sauce and a squeeze of lime. The flavor profile changes slightly but it still works.
- Add toasted coconut - A handful of toasted shredded coconut adds a subtle sweetness and another layer of texture.
- Use grapefruit - If pomelo isn't available, grapefruit is the closest substitute. Just know it's more bitter and a little more watery. Pat the segments dry and taste the dressing with it before committing to the full amount.
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 so the salad can shine
- Thai basil chicken - My gai pad krapow with a bowl of rice and this salad on the side is 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 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. Store the pomelo, vegetables, and cashews in separate containers in the fridge. Keep the dressing in a jar. Toss everything together right before serving.
Leftovers: If you have dressed leftovers, they'll keep in the fridge for up to a day. The texture changes but the flavor is still good. Just know the cashews won't be crunchy anymore.
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. Look for it near grapefruits and other large citrus.
Yes. Grapefruit is the most common substitute and the flavor works well in this dressing. It's more bitter and wetter than pomelo, so pat the segments dry and taste as you go. Ruby red grapefruit is a good option if you want something a little sweeter.
You can use soy sauce as a substitute. It changes the flavor slightly but still gives you that salty, savory base the dressing needs. Start with a little less since soy sauce can be saltier depending on the brand.
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. My other Thai-inspired dishes follow a similar idea of building big flavor from simple ingredients.
More Salads and Light Dishes You'll Love
- Korean Cucumber Salad
- Filipino Cucumber Salad
- Homemade Caesar Salad
- Easy Arugula and Pomegranate Salad
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Thai Pomelo Salad
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.
- If you do not have pomelo, grapefruit can work, but it will be more bitter and juicy.
- For a sweeter dressing, add a little more agave. For more punch, add extra lime or fish sauce.
