Name: Grapefruit Salad With Thai Curried Coconut Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: For Thai Curried Coconut Dressing:; 1 tbsp Thai red curry paste; 2 tbsp lime juice; 2 tbsp fish sauce; ½ cup coconut milk; 2 tbsp dark agave nectar; For Fried Shallots:; neutral oil; ¼ cup shallot; kosher salt; cornstarch; For Grapefruit Salad:; 2 cups grapefruit; 1 cup green beans; 1 fresno chilie; 1 cup bean sprout; 1 cup red cabbage; 3 oz sunflower greens; 1 sprig dill fronds; 8 mint leaves; 10 cilantro leaves; ¼ cup coconut; ¼ cup peanut

This vibrant and refreshing grapefruit salad with Thai curried coconut dressing is a delightful fusion of flavors. The zesty grapefruit pairs beautifully with the crunchy vegetables and aromatic herbs, while the curried coconut dressing adds a rich, creamy touch. Perfect for a light lunch or a side dish, this salad is a feast for both the eyes and the palate.

grapefruit-salad-with-thai-curried-coconut-dressing-recipe

Photos of Grapefruit Salad With Thai Curried Coconut Dressing

Some ingredients in this recipe may not be commonly found in your pantry. For example, Thai red curry paste, fish sauce, and coconut milk are essential for the dressing and can typically be found in the international aisle of your supermarket. Sunflower greens might require a visit to a specialty store or a well-stocked farmer's market.

Ingredients for Grapefruit Salad with Thai Curried Coconut Dressing

Thai red curry paste: A staple in Thai cuisine, providing a spicy, aromatic base for the dressing.

Lime juice: Adds a tart and refreshing acidity to the dressing.

Fish sauce: A salty, umami-rich liquid that enhances the depth of flavors.

Coconut milk: Adds a creamy, tropical richness to the dressing.

Dark agave nectar: A natural sweetener that balances the flavors.

Shallot: Adds a sweet, mild onion flavor to the fried topping.

Grapefruit: The star of the salad, providing a juicy, tangy burst of flavor.

Green beans: Adds a crisp texture and fresh taste.

Fresno chili: Adds a mild to medium heat, complementing the other flavors.

Bean sprout: Adds crunch and a mild, nutty flavor.

Red cabbage: Provides a vibrant color and crunchy texture.

Sunflower greens: Adds a unique, slightly nutty flavor and delicate texture.

Dill fronds: Adds a fresh, herbaceous note.

Mint leaves: Brings a refreshing, cooling flavor.

Cilantro leaves: Adds a bright, citrusy note.

Coconut: Toasted for added flavor and texture.

Peanut: Roasted for a crunchy, nutty element.

One reader, Cassius Saavedra says:

This grapefruit salad with Thai curried coconut dressing is a refreshing delight! The vibrant flavors of the citrus and herbs blend perfectly with the creamy, spicy dressing. The fried shallots add a wonderful crunch. A must-try for anyone looking to elevate their salad game!

Cassius Saavedra

Techniques Required for Grapefruit Salad with Thai Curried Coconut Dressing

How to fry shallots: Explanation on how to properly fry shallots, including heating oil to the correct temperature, drawing out moisture, dusting with cornstarch, and frying until lightly browned.

How to make Thai curried coconut dressing: Explanation on whisking together curry paste, lime juice, fish sauce, coconut milk, and agave until smooth.

How to assemble grapefruit salad: Explanation on combining all salad ingredients, drizzling with dressing, and folding everything together, including adding toasted coconut and roasted peanuts.

How To Make Grapefruit Salad With Thai Curried Coconut Dressing

In this grapefruit salad recipe, we are doing it Thai-style with curried coconut dressing and fried shallots for that nutty-crunchy taste and texture.

Preparation: 25 minutes

Cooking: 10 minutes

Rest Time: 5 minutes

Total: 40 minutes

Serves:

Ingredients

For Thai Curried Coconut Dressing:

1tbspThai red curry paste
2tbsplime juice
2tbspfish sauce
½cupcoconut milk,full fat canned, (120 mL)
2tbspdark agave nectar

For Fried Shallots:

neutral oil,such as canola or vegetable, for frying
¼cupshallot,thinly sliced, (10 g)
kosher salt,to taste
cornstarch,or all-purpose flour, for dusting

For Grapefruit Salad:

2cupsgrapefruit,(450 g)
1cupgreen beans,(150 g), thinly sliced
1fresno chilie,thinly sliced
1cupbean sprout,(100 g)
1cupred cabbage,(100 g), thinly sliced
3ozsunflower greens,(85 g)
1sprigdill fronds,fresh
8mint leaves,fresh, torn
10cilantro leaves,fresh
¼cupcoconut,unsweetened, shredded, toasted, (25 g)
¼cuppeanut,roasted, (30 g)

Instructions

To Make the Dressing:

In a medium bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth. Refrigerate until ready to use.

To Make the Fried Shallots:

Heat about ½ inch of oil in a small saucepan over Medium heat until it reaches 325 degrees F or 160 degrees C.
Lightly sprinkle the shallots with salt and let stand for about 5 minutes to draw out the moisture.
Place the shallots on a paper towel and pat to dry out and remove any excess liquid. Lightly dust the shallots with cornstarch.
Fry the shallots in the hot oil until lightly browned for about 10 minutes.
Remove from the oil with a slotted spoon and place on a paper towel to drain any excess oil. Set aside until ready to use.

To Assemble the Grapefruit Salad:

In a large bowl, combine the grapefruit ingredients, green beans, fresno chilis, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and fried shallots.
Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Add the toasted coconut and roasted peanuts.
Serve immediately and enjoy!

Nutrition

Calories: 277.14kcal
Fat: 16.92g
Saturated Fat: 7.79g
Trans Fat: 0.02g
Monounsaturated Fat: 5.33g
Polyunsaturated Fat: 2.85g
Carbohydrates: 30.54g
Fiber: 5.83g
Sugar: 21.32g
Protein: 6.99g
Cholesterol: 0.37mg
Sodium: 752.77mg
Calcium: 76.93mg
Potassium: 674.21mg
Iron: 3.05mg
Vitamin A: 92.78µg
Vitamin C: 82.59mg

Technique Tip for Perfecting Grapefruit Salad with Thai Curried Coconut Dressing

When making the fried shallots, ensure they are evenly coated with cornstarch and fully dried before frying. This helps achieve a crispier texture and prevents them from becoming soggy.

Time-Saving Tips for Making This Salad

Prepare ingredients in advance: Chop and measure all ingredients like shallots, green beans, and grapefruit ahead of time to streamline the process.

Use pre-made curry paste: Opt for store-bought thai red curry paste to save time on making the dressing.

Multitask: While the shallots are drawing out moisture, prep other salad ingredients like bean sprouts and red cabbage.

Batch fry shallots: Fry a larger batch of shallots and store the extras for future use.

Simplify garnishes: Use pre-toasted coconut and pre-roasted peanuts to cut down on prep time.

Substitute Ingredients For Grapefruit Salad With Thai Curried Coconut Dressing

thai red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but still provides a similar depth of taste.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.
fish sauce - Substitute with soy sauce: Soy sauce provides a savory umami flavor, though it lacks the fishy undertone.
coconut milk - Substitute with almond milk: Almond milk can mimic the creaminess, though it will lack the coconut flavor.
dark agave nectar - Substitute with honey: Honey provides a similar sweetness and viscosity.
neutral oil - Substitute with canola oil: Canola oil is a neutral oil that won't alter the flavor.
shallot - Substitute with red onion: Red onion has a similar texture and a slightly stronger flavor.
kosher salt - Substitute with sea salt: Sea salt provides a similar level of salinity.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a similar thickening agent.
grapefruit - Substitute with orange: Orange offers a similar citrus flavor with a bit more sweetness.
green beans - Substitute with snap peas: Snap peas provide a similar crunch and fresh taste.
fresno chilie - Substitute with jalapeño: Jalapeño offers a similar heat level and flavor.
bean sprout - Substitute with snow pea shoots: Snow pea shoots provide a similar crunch and fresh taste.
red cabbage - Substitute with green cabbage: Green cabbage offers a similar texture and slightly milder flavor.
sunflower greens - Substitute with arugula: Arugula provides a similar peppery flavor and leafy texture.
dill fronds - Substitute with fennel fronds: Fennel fronds offer a similar feathery texture and a mild anise flavor.
mint leaves - Substitute with basil leaves: Basil provides a fresh, aromatic flavor similar to mint.
cilantro leaves - Substitute with parsley leaves: Parsley offers a similar fresh, green flavor.
coconut - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor.
peanut - Substitute with cashew: Cashews offer a similar creamy texture and mild flavor.

Presentation Tips for Grapefruit Salad with Thai Curried Coconut Dressing

Use a pristine white plate: The clean, white background will make the vibrant colors of the grapefruit, red cabbage, and fresno chili pop, creating a visually stunning presentation.
Arrange the grapefruit segments artfully: Place the grapefruit segments in a circular pattern, slightly overlapping each other, to form a beautiful base for the salad.
Blanch and shock the green beans: Quickly blanch the green beans in boiling water and then shock them in ice water to retain their bright green color and crisp texture. Slice them diagonally and scatter them over the grapefruit.
Julienne the red cabbage: Thinly slice the red cabbage into fine julienne strips and arrange them in small mounds around the plate for added texture and color contrast.
Add the bean sprouts and sunflower greens: Place small clusters of bean sprouts and sunflower greens strategically around the plate to add height and visual interest.
Finely slice the fresno chili: Thinly slice the fresno chili into rings and scatter them sparingly over the salad for a pop of red and a hint of heat.
Garnish with fresh herbs: Tear the mint leaves and cilantro leaves by hand and sprinkle them over the salad. Add a few delicate dill fronds for an aromatic touch.
Drizzle the Thai curried coconut dressing: Use a squeeze bottle to drizzle the Thai curried coconut dressing in a zigzag pattern over the salad, ensuring even distribution without overwhelming the ingredients.
Top with fried shallots: Generously sprinkle the crispy fried shallots over the salad for a delightful crunch and savory flavor.
Finish with toasted coconut and roasted peanuts: Lightly toast the coconut and peanuts until golden brown. Sprinkle them over the salad for added texture and a nutty finish.
Serve immediately: Present the salad promptly to ensure the fried shallots remain crispy and the flavors are at their peak.

Essential Kitchen Tools for Making This Salad

Medium bowl: Used to whisk together the ingredients for the Thai curried coconut dressing.
Whisk: Essential for blending the curry paste, lime juice, fish sauce, coconut milk, and agave nectar until smooth.
Small saucepan: Needed to heat the oil for frying the shallots.
Thermometer: Useful for ensuring the oil reaches the correct temperature of 325 degrees F (160 degrees C).
Paper towel: Used to pat dry the shallots and to drain excess oil after frying.
Slotted spoon: Handy for removing the fried shallots from the hot oil.
Large bowl: Necessary for combining all the salad ingredients together.
Measuring spoons: Important for accurately measuring the curry paste, lime juice, fish sauce, and agave nectar.
Measuring cup: Used to measure the coconut milk and other larger quantities of ingredients.
Knife: Essential for slicing the shallots, green beans, Fresno chili, and other salad ingredients.
Cutting board: Provides a safe surface for chopping and slicing ingredients.
Tongs: Useful for tossing the salad ingredients together with the dressing.
Serving platter: Ideal for presenting the finished grapefruit salad.

Random Fact About Grapefruit Salad with Thai Curried Coconut Dressing

A unique aspect of this grapefruit salad is the combination of flavors and textures. The Thai curried coconut dressing adds a rich, spicy, and creamy element, while the fried shallots provide a crispy contrast. The mix of fresh herbs like mint and cilantro with the crunch of green beans and red cabbage creates a refreshing and vibrant dish.

Is Making This Salad Economical for Home Cooking?

This grapefruit salad with thai curried coconut dressing is moderately cost-effective. The unique ingredients like thai red curry paste, fish sauce, and coconut milk can be pricier, but the bulk of the recipe relies on affordable items such as grapefruit, green beans, and red cabbage. The fried shallots add a gourmet touch without breaking the bank. Overall Verdict: 7/10. Approximate cost for a household of 4 people: $20-$25 USD.

Is This Grapefruit Salad Healthy or Unhealthy?

This grapefruit salad with Thai curried coconut dressing is a nutritious and flavorful dish with several healthy components. The salad includes:

Grapefruit, which is rich in vitamin C and antioxidants
Green beans, a good source of fiber, vitamins, and minerals
Bean sprouts, packed with protein, vitamins, and minerals
Red cabbage, high in vitamin C, vitamin K, and antioxidants
Sunflower greens, containing vitamins A, C, and E, as well as minerals like iron and calcium
Fresh herbs like dill, mint, and cilantro, which offer various vitamins and antioxidants

The dressing contains coconut milk, which provides healthy fats, and the added peanuts and coconut offer additional protein and fiber.

However, there are a few aspects that could be improved to make the salad even healthier:

Reduce the amount of fish sauce and red curry paste to lower the sodium content
Use a low-fat coconut milk to decrease the overall fat content
Opt for a natural sweetener like honey instead of agave nectar
Limit the amount of fried shallots or replace them with raw shallots to reduce the oil content

To further enhance the nutritional value of the salad, consider:

Adding more colorful vegetables like carrots, bell peppers, or cherry tomatoes for increased vitamin and antioxidant content
Incorporating a lean protein source such as grilled chicken, tofu, or shrimp to make it a more balanced meal
Using a variety of leafy greens like spinach, arugula, or kale to boost the fiber and nutrient content
Experimenting with different nuts and seeds, such as almonds or chia seeds, for added protein, healthy fats, and texture

Editor's Thoughts on This Grapefruit Salad Recipe

This grapefruit salad with Thai curried coconut dressing is a vibrant fusion of flavors and textures. The tangy grapefruit pairs beautifully with the creamy, spicy dressing, while the fried shallots add a delightful crunch. Fresh herbs like mint and cilantro elevate the dish, making it refreshing and aromatic. The toasted coconut and roasted peanuts provide a satisfying contrast, rounding out the salad perfectly. It's a well-balanced, visually appealing dish that offers a unique twist on traditional salads. Ideal for those looking to explore bold, exotic flavors in a light and healthy meal.

Enhance Your Grapefruit Salad With Thai Curried Coconut Dressing with These Unique Side Dishes:

Mango Sticky Rice: Imagine the luscious sweetness of mango paired with the creamy richness of coconut milk-infused sticky rice. This delightful dessert brings a perfect balance to the tangy and spicy notes of the grapefruit salad.

Tom Yum Soup: A steaming bowl of Tom Yum Soup with its aromatic blend of lemongrass, kaffir lime leaves, and galangal will complement the refreshing flavors of the grapefruit salad. The soup's spicy and sour profile will enhance the overall dining experience.

Chicken Satay: Tender, marinated chicken skewers grilled to perfection and served with a creamy peanut sauce will add a savory depth to your meal. The chicken satay's smoky flavor pairs beautifully with the vibrant salad.

Papaya Salad: A zesty papaya salad with its crunchy green papaya, cherry tomatoes, and peanuts will mirror the fresh and crisp elements of the grapefruit salad. The salad's tangy dressing will harmonize with the Thai curried coconut dressing.

Coconut Ice Cream: Finish your meal with a scoop of coconut ice cream. The creamy, tropical dessert will provide a cooling contrast to the spicy and tangy flavors of the grapefruit salad, leaving a refreshing aftertaste.

Alternative Recipes Similar to This Grapefruit Salad

Mango And Avocado Salad With Lime Vinaigrette: Dive into a refreshing salad that combines the creamy richness of avocado with the sweet tang of mango. Tossed with a zesty lime vinaigrette, this dish is a perfect balance of flavors and textures. Top it off with some toasted almonds for an added crunch.

Spicy Thai Noodle Salad: Experience a burst of flavors with this spicy and vibrant Thai noodle salad. Featuring rice noodles, crisp vegetables, and a tangy peanut dressing, this dish is both satisfying and refreshing. Garnish with fresh herbs and a squeeze of lime for an extra kick.

Vietnamese Shrimp Spring Rolls: These Vietnamese spring rolls are a delightful combination of shrimp, fresh herbs, and crisp vegetables, all wrapped in delicate rice paper. Serve with a side of nuoc cham dipping sauce for a flavorful and healthy appetizer.

Papaya Salad With Tamarind Dressing: Savor the exotic flavors of papaya salad with a tangy tamarind dressing. This Thai-inspired dish features shredded green papaya, cherry tomatoes, and green beans, all tossed together with a spicy and sour dressing. Perfect for a light and refreshing meal.

Coconut Lemongrass Soup: Warm up with a comforting bowl of coconut lemongrass soup. This Thai-inspired soup is rich and creamy, featuring coconut milk, fragrant lemongrass, and tender pieces of chicken. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.

Suggested Main Courses and Desserts to Pair with Grapefruit Salad

Main Courses:

Lemongrass Chicken Skewers with Peanut Sauce: Lemongrass Chicken Skewers with Peanut Sauce: Elevate your dinner with these succulent chicken skewers marinated in a fragrant blend of lemongrass, garlic, and ginger. Grilled to perfection, the chicken is served with a rich and creamy peanut sauce that adds a delightful contrast of flavors. Pair with a side of jasmine rice and a refreshing cucumber salad for a complete meal.

Miso-Glazed Salmon with Soba Noodles: Miso-Glazed Salmon with Soba Noodles: This dish features tender salmon fillets brushed with a savory miso glaze and broiled until caramelized. The salmon is served atop a bed of soba noodles tossed in a light sesame dressing, accompanied by crisp vegetables like snap peas and carrots. Garnish with scallions and sesame seeds for an elegant and nutritious main course.

Desserts:

Mango Sticky Rice: Imagine a symphony of flavors where mango meets sticky rice. The mango is sliced into thin, luscious pieces, while the sticky rice is cooked to perfection with a hint of coconut milk. Drizzle a sweet coconut sauce over the top and sprinkle with toasted sesame seeds for an added crunch. This dessert is a delightful balance of sweet and creamy, with a touch of tropical flair.

Thai Tea Ice Cream: Transform your favorite Thai tea into a creamy, dreamy ice cream. Brew a strong Thai tea and mix it with a rich custard base. Churn until smooth and freeze until set. Serve scoops of this vibrant orange ice cream in a bowl, garnished with a sprinkle of crushed peanuts and a drizzle of sweetened condensed milk. The result is a refreshing and exotic treat that captures the essence of Thai tea in every bite.

Why trust this Grapefruit Salad With Thai Curried Coconut Dressing:

This recipe combines the vibrant flavors of grapefruit and Thai red curry paste to create a refreshing and unique salad. The coconut milk in the dressing adds a creamy texture, while the fried shallots provide a delightful crunch. With fresh ingredients like green beans, bean sprouts, and red cabbage, this salad is not only delicious but also nutritious. The addition of mint and cilantro brings a burst of freshness, making it a perfect dish for any occasion. Trust this recipe for its balance of flavors and textures, ensuring a satisfying culinary experience.

Want to share your experience making this Grapefruit Salad With Thai Curried Coconut Dressing or discuss the unique flavor combinations? Join the conversation in the Recipe Sharing forum!

FAQ:

How spicy is the Thai curried coconut dressing?

The dressing has a mild to moderate level of spiciness, thanks to the Thai red curry paste. If you're sensitive to spice, you can start with less curry paste and adjust to your taste.

Can I make the dressing ahead of time?

Absolutely! You can make the dressing a day or two in advance and store it in the refrigerator. Just give it a good whisk before using it.

What can I use as a substitute for fish sauce?

If you need a substitute for fish sauce, you can use soy sauce or tamari for a similar umami flavor. For a vegan option, try using a mix of soy sauce and a bit of seaweed or miso.

How do I toast the coconut and roast the peanuts?

To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown. For the peanuts, you can roast them in the oven at the same temperature for about 10-15 minutes, shaking the pan occasionally.

Can I add other vegetables or fruits to the salad?

Definitely! This salad is quite versatile. You can add other veggies like bell peppers, cucumbers, or even fruits like mango or avocado to give it your own twist.