Delicious and Attractive Vegan Pomelo Salad from the Mekong Delta for Festive Days

Vegan pomelo salad from the Mekong Delta is a light, nutritious dish that embodies the distinctive flavors of the river region. With its simple preparation and easily accessible ingredients, this dish is perfect not only for festive occasions but also as a delightful addition to daily meals.

Vegan Pomelo Salad from the Mekong Delta

Ingredients Needed

To make vegan pomelo salad from the Mekong Delta for 4 people, you will need the following ingredients:

• Pomelo: 300g (choose pomelos with dry segments and less juice)
• King oyster mushrooms: 300g
• Vietnamese coriander: a small amount
• Minced chili: 1 teaspoon
• Roasted sesame seeds: 20g
• Lime juice: 1 tablespoon
• Cooking oil: 50ml
• Vegan fish sauce: 1.5 tablespoons
• Sugar/salt: a small amount

Steps to Follow

Step 1: Preparing the Ingredients

• King oyster mushrooms: Cut off the dirty base, soak in diluted saltwater for about 15 minutes, rinse well, and let drain. Then tear into bite-sized pieces.

• Pomelo: Peel the skin, separate the segments into small, bite-sized pieces. Keep some of the peel for decorating the dish later.

  Preparing the Ingredients

Step 2: Frying the Mushrooms

• Heat a pan over medium heat, add 50ml of cooking oil, and heat until hot.

• When the oil is hot, add the prepared king oyster mushrooms and fry until golden brown on medium-high heat. Remove and place on a plate lined with paper towels to drain excess oil.

  Frying the Mushrooms

Step 3: Making the Salad Dressing

• In a small bowl, mix 2 tablespoons of sugar, 1.5 tablespoons of vegan fish sauce, 1 tablespoon of lime juice, 3 tablespoons of water, and 1 teaspoon of minced chili. Stir until the mixture is fully dissolved.

  Making the Salad Dressing

Step 4: Completing the Salad

• Place a few pomelo segments in a small bowl, add 2 tablespoons of sugar and 1/2 tablespoon of salt, and gently squeeze to release the juice and mix with the seasonings.

• In a large bowl, combine the fried mushrooms and the remaining pomelo segments, then pour in the salad dressing and mix well.

• Finally, sprinkle roasted sesame seeds and chopped Vietnamese coriander into the salad, and gently toss to ensure all ingredients are well coated with the dressing.

  Completing the Salad

Step 5: Presentation and Enjoyment

• Use the reserved pomelo peel to serve the salad, creating an attractive presentation.

• Sprinkle additional roasted sesame seeds on top, garnish with a few sprigs of Vietnamese coriander, and serve with a side of sweet and sour vegan dipping sauce.

  Finished Vegan Pomelo Salad

Tips for Choosing a Good Pomelo for Salad

• Choose pomelos with shiny, slightly yellow skin and a round shape.
• A good pomelo feels heavy for its size, and when tapped, it should sound hollow, indicating it is juicy and slightly elastic.
• Opt for pomelos with white or light pink segments that are long and slightly dry to prevent them from getting mushy in the salad.

Cultural Significance of Pomelo Salad During the Mid-Autumn Festival

According to folklore, pomelos symbolize family reunion and unity. Therefore, the vegan pomelo salad from the Mekong Delta is not only a delicious dish but also carries deep cultural significance during the Mid-Autumn Festival.

We hope that with these detailed instructions, you will confidently prepare this delicious and attractive vegan pomelo salad from the Mekong Delta for your family. Share your results with us!