Pomelo and Charred Snap Pea Salad with Mint
A vibrant, crunchy salad featuring bitter-sweet citrus, smoky sugar snap peas, and a punchy lime-soy dressing.
Most citrus salads rely too heavily on sugar. This version balances the massive, floral segments of pomelo with the savory char of high-heat snap peas and a generous amount of fresh mint.
The key is not overcooking the peas; you want them blistered on the outside but still snapping-fresh in the center. If you cannot find pomelo, large grapefruit segments work, though you should drain them well to avoid a soggy bowl.
This isn't a side dish that wilts immediately, making it a reliable choice for a dinner party where the main course might run late.
Ingredients
The Base
- 1 large pomelo (approx. 800g), peeled and segmented into bite-sized pieces
- 225g (8 oz) sugar snap peas, strings removed
- 1 small red shallot, shaved into paper-thin rings
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro leaves and tender stems
- 1 tablespoon neutral oil (grapeseed or canola)
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon red chili flakes
Garnish
- 2 tablespoons toasted sesame seeds
- Optional: Fried shallots for extra crunch
Instructions
- 1
Whisk the lime juice, soy sauce, sesame oil, honey, and chili flakes in a small bowl until the honey dissolves.
- 2
Place a heavy cast-iron skillet over high heat until it starts to smoke slightly.
- 3
Toss the snap peas with 1 tablespoon of neutral oil and a pinch of salt.
- 4
Sear the snap peas in the hot skillet for 2 minutes, shaking the pan once, until they show dark charred spots but remain bright green.
- 5
Transfer the charred peas to a large mixing bowl and let them cool for 5 minutes.
- 6
Add the pomelo segments, sliced shallots, mint, and cilantro to the bowl with the peas.
- 7
Drizzle the dressing over the salad and toss gently with your hands to avoid breaking the pomelo vesicles.
- 8
Transfer to a chilled serving platter and top with toasted sesame seeds and fried shallots.
Tips
- → To segment the pomelo, cut off the top and bottom, score the thick pith, and peel. Remove all white bitter membrane from each segment.
- → Ensure the skillet is ripping hot before adding the peas to get a char without turning them mushy.
- → If using grapefruit instead of pomelo, salt the segments lightly and let them sit in a colander for 10 minutes to shed excess moisture.
FAQ
Can I make this ahead of time?
You can prep the citrus and dressing up to 4 hours in advance, but do not combine them until right before serving to keep the herbs from darkening.
What if I can't find pomelo?
Substitute with two large pink grapefruits. Ensure you remove all the bitter white pith and membranes for the best flavor profile.
Is this salad spicy?
It has a mild warmth from the chili flakes. Increase the flakes or add a sliced Thai bird's eye chili if you prefer significant heat.
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