Ingredients:
1 large shallot, thinly sliced
1 grapefruit, segmented and skins removed
1/2 pomelo, segmented and skins removed
1 carrot, cut into matchsticks
1 cucumber, thinly sliced
1 tomato, cut into thin wedges
1 red chili, thinly sliced and seeded
2 tablespoons coconut, shredded
1/2 cup cilantro
1/2 cup mint
1/4 cup roasted peanuts
1 tablespoon vegan oyster sauce
juice and zest of a small lime
1 teaspoon palm sugar
sriracha, to taste
salt, to taste
Fry the shallot in some oil until crispy and set aside.
Toss or arrange remaining ingredients and sprinkle with the peanuts and salad dressing.
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