Thai Pomelo Salad, or Yum Som-O, is a vibrant dish rooted in an ancient Thai recipe that perfectly balances sweet, sour, salty, and spicy flavors. Fragrant pomelo is tossed with plump shrimp, crunchy toasted peanuts, crispy toasted coconut, and golden fried garlic and shallots — all brought together with a rich coconut milk and roasted chili paste dressing. Unlike modern Thai salads, this one is uniquely rich, deeply fragrant, and utterly unforgettable.

Ingredients

For the Salad

• 1 large pomelo (about 3 cups peeled fruit)
• 6 shrimp, cooked
• 2 tablespoons unsweetened coconut flakes
• 2 tablespoons roasted peanuts
• 1 tablespoon shallots, sliced finely
• 1 tablespoon garlic, chopped finely
• 2 tablespoons fresh cilantro leaves
• ¼ cup mild-flavored oil (such as canola), for frying garlic and shallots

For the Dressing

• 2 tablespoons coconut milk, unsweetened (shake the can well before measuring)
• 1 tablespoon roasted chili paste (nam prik pao)
• 1 teaspoon crushed red pepper flakes (optional, for extra spice)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons fresh lime juice

Instructions

• Prepare the pomelo: Cut the top off the pomelo. Score the thick skin approximately 6 times around the fruit, then use your fingers to peel it back until fully removed. Use a knife to trim away any remaining white pith. Break the flesh into individual segments, removing the inner membrane from each one, then tear each segment into bite-sized pieces. Set aside.
• Toast the peanuts and coconut: Pour the raw peanuts into a dry pan in a single layer. Set over medium heat and toast, stirring or shaking the pan regularly, until golden brown. Allow to cool, then rub off the skins. In the same pan, toast the unsweetened coconut flakes over medium heat, watching closely as they brown much faster than the peanuts. Remove as soon as they turn golden. Set both aside.
• Fry the garlic and shallots: Pour ¼ cup of canola oil into a small saucepan over medium heat. Add the chopped garlic and fry, stirring, until golden brown. Remove immediately with a slotted spoon and drain on a paper towel. Add the thinly sliced shallots to the same hot oil and fry until deep golden and crispy, about 20–30 minutes. Drain on a paper towel and set aside.
• Make the dressing: In a small bowl, whisk together the coconut milk, roasted chili paste, red pepper flakes (if using), fish sauce, palm sugar, and lime juice until the sugar has dissolved and everything is well combined. Taste the dressing — it should lead with sourness, followed by sweetness, and finish with a rich roasted coconut flavor. Adjust to your preference and to the natural sweetness or tartness of your pomelo. Use less palm sugar if your pomelo is very sweet; use less lime juice if your pomelo is already quite sour.
• Assemble and serve: In a large bowl, combine the pomelo pieces, cooked shrimp, toasted coconut flakes, toasted peanuts, fried garlic, fried shallots, and cilantro leaves. Pour the dressing over the top and toss everything together gently until well coated. Taste once more and adjust seasoning if needed. Serve immediately.

Recipe adapted from- Rachel, Rachel Cooks Thai