If you’re craving a salad that bursts with vibrant flavors and textures, this Thai Grapefruit Salad Recipe is the perfect dish to brighten your table. Tangy grapefruit meets sweet mango, balanced by the gentle warmth of spices like cinnamon and star anise, while crisp watercress and crunchy peanuts add that irresistible texture you didn’t know you needed. It’s a refreshing, aromatic, and slightly spicy salad that feels like a celebration in every bite. Whether as a light lunch or a stunning side to your dinner, this Thai Grapefruit Salad Recipe is sure to become a fast favorite.
Ingredients You’ll Need
This Thai Grapefruit Salad Recipe shines because of its simple, fresh ingredients, each contributing a distinct layer of taste, texture, or color. From the mellow sweetness of sugar to the tangy pop of lime juice and the aromatic hints of star anise and cinnamon, every component plays a key role in creating a harmonious salad.
- Rice wine vinegar: The tangy base for the dressing that gently awakens the palate.
- Sugar: Using fine sugar helps it dissolve easily and balances the acidity perfectly.
- Orange blossom water: A fragrant touch that adds subtle floral notes.
- Star anise: Provides a warm, licorice-like depth to the marinade.
- Cinnamon stick: Infuses the dressing with a comforting, woody aroma.
- Fresh ginger: Thin strips give a fresh, spicy zing to enliven the flavors.
- Red chili: Deseeded and sliced for just the right hint of heat without overpowering.
- Grapefruit: Peeled and cut into small pieces, delivering the juicy, citrusy star of the show.
- Mango: Diced for a sweet and tropical contrast that pairs beautifully with grapefruit.
- Watercress: Adds crispness and peppery green notes that balance the sweetness.
- Peanut oil: A subtle richness that carries the flavors and enhances texture.
- Shallot: Thin slices offer a mild onion flavor and a lovely crunch.
- Lime juice: Freshly squeezed to add brightness and a sharper citrus edge.
- Sesame seeds: Black or white, toasted for a nutty finish and visual appeal.
- Roasted peanuts: Crunchy and savory, giving the salad an irresistible bite.
- Pinch of salt: A little seasoning to bring all the flavors into perfect harmony.
How to Make Thai Grapefruit Salad Recipe
Step 1: Whisk the Dressing
Start by combining the rice wine vinegar and sugar in a large bowl. Whisk them together thoroughly until the sugar mostly dissolves. This simple dressing forms the tangy, sweet foundation for the salad. It’s crucial here to whisk well to ensure the sugar is incorporated evenly, which will marry beautifully with the other ingredients.
Step 2: Add the Aromatics
Next, stir in the fragrant additions: orange blossom water, star anise, cinnamon stick, fresh ginger strips, and red chili slices. These spices steep in the vinegar mixture and infuse it with bright, warm, and subtly spicy layers of flavor that give this salad its unmistakable character.
Step 3: Marinate the Grapefruit
Gently add the peeled and chopped grapefruit pieces into the marinade, folding them carefully so they soak in all those spicy-sweet aromas without breaking apart. Let the grapefruit marinate for 30 minutes. This step is key to softening the grapefruit’s tartness while deepening its flavor with the dressing’s spiced notes.
Step 4: Prepare for Tossing
After marinating, remove the star anise and cinnamon stick to avoid overpowering the salad. Drain the grapefruit, but don’t discard the liquid—reserve about two tablespoons as this concentrated marinade will add a flavorful punch when tossed later.
Step 5: Assemble the Salad
In a large serving bowl or platter, toss the marinated grapefruit with fresh watercress, diced mango, peanut oil, and lime juice. Each ingredient adds a beautiful contrast: watercress provides peppery greens, mango lends sweetness, and peanut oil offers subtle earthiness, while lime juice keeps the salad refreshingly bright.
Step 6: Finish with Crunch and Seasoning
Drizzle the reserved marinade over the salad, then sprinkle with thinly sliced shallots, toasted sesame seeds, roasted peanuts, and a pinch of salt. This finishing touch adds crunch, nuttiness, and a savory balance, rounding out the multi-dimensional flavors and textures.
How to Serve Thai Grapefruit Salad Recipe
Garnishes
For an extra pop of color and flavor, garnish your Thai Grapefruit Salad Recipe with fresh herbs like cilantro or mint. Thin slices of red chili or a few lime wedges can add visual appeal and allow your guests to customize their heat and acidity levels.
Side Dishes
This salad pairs wonderfully with light, grilled proteins such as chicken satay or shrimp skewers. It can also be served alongside steamed jasmine rice for a complete, balanced meal that highlights fresh and vibrant flavors.
Creative Ways to Present
Serve the salad in individual clear glasses or small bowls for elegant parties, or on a large rustic wooden platter for a family-style feast. Adding edible flowers or crushed roasted peanuts on top brings an unexpected, beautiful touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Thai Grapefruit Salad Recipe in an airtight container in the refrigerator. The salad will keep well for up to 24 hours, though the watercress and mango are best enjoyed fresh as they can wilt or become mushy over time.
Freezing
Freezing is not recommended for this salad because the high water content in grapefruit and mango causes textures to become mushy upon thawing, and the fresh greens will lose their crunch and freshness.
Reheating
This salad is enjoyed best cold or at room temperature, so reheating is unnecessary. Simply give it a gentle toss before serving again to redistribute the dressing and flavors, and enjoy!
FAQs
Can I substitute grapefruit with another citrus fruit?
Absolutely! While grapefruit provides a unique tangy bitterness, pomelo or blood orange can be excellent alternatives, giving slightly different citrus profiles but maintaining that refreshing zing.
Is this Thai Grapefruit Salad Recipe spicy?
It has a mild to moderate heat from the red chili slices, which you can adjust by adding more or less chili according to your preference. You can also remove the chili entirely for a milder version.
Can I make this salad vegan and gluten-free?
Yes, this salad is naturally vegan and gluten-free. Just double-check that your roasted peanuts and peanut oil are processed in gluten-free facilities if you have severe allergies.
How important is the orange blossom water?
Orange blossom water adds an aromatic floral note that elevates this salad’s flavor profile; however, if you don’t have it on hand, the salad will still be delicious without it.
What can I use instead of peanut oil?
If you’re allergic or prefer a different oil, light olive oil or avocado oil can work well, though the slight nutty flavor that peanut oil contributes is quite unique and complementary.
Final Thoughts
There’s something truly magical about this Thai Grapefruit Salad Recipe—it’s fresh, vibrant, and layered with exciting flavors that dance on your taste buds. Perfect for warm days or anytime you want a salad that feels special and wholesome, it’s easy to prepare yet impressively complex. I hope you’ll give it a try and make it a regular in your recipe collection, sharing it with friends and family who love exploring new, delicious tastes as much as you do.
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Thai Grapefruit Salad Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Description
A refreshing and vibrant Thai Grapefruit Salad combining the tangy sweetness of grapefruit and mango with punchy flavors from ginger, chili, and aromatic spices. This light, marinated salad is enhanced with crunchy peanuts and sesame seeds, perfect as a healthy appetizer or side dish.
Ingredients
Dressing and Marinade
- 4 tablespoons rice wine vinegar
- 1/4 cup sugar (the finer the better)
- 1 tablespoon orange blossom water
- 2 star anise
- 1 cinnamon stick
- 1-inch fresh ginger, peeled and cut into very thin strips
- 1 red chili, deseeded and cut into thin strips
Salad
- 2 large grapefruit, peeled and cut into small pieces
- 1 mango, diced
- 2 cups watercress
- 2 teaspoons peanut oil
- 1 shallot, thinly sliced
- 2 teaspoons lime juice
- 2 teaspoons black or white sesame seeds (or both!)
- 1/4 cup roasted peanuts
- pinch of salt
Instructions
- Make the marinade: Combine the sugar and rice wine vinegar in a large bowl. Whisk thoroughly until the sugar is mostly dissolved, creating a tangy base for the salad.
- Add aromatics: Stir in the orange blossom water, star anise, cinnamon stick, thin strips of fresh ginger, and deseeded red chili to the vinegar mixture to infuse it with fragrant, spicy notes.
- Marinate grapefruit: Add the peeled and chopped grapefruit pieces to the marinade and stir gently to coat. Allow the grapefruit to marinate for 30 minutes, letting the flavors meld.
- Prepare grapefruit and reserve liquid: Remove the star anise and cinnamon stick from the bowl. Drain the marinated grapefruit, reserving 2 tablespoons of the flavorful marinade liquid for later use.
- Combine salad ingredients: In a large serving plate or bowl, toss the drained grapefruit with fresh watercress, diced mango, peanut oil, and lime juice for a balance of freshness and subtle richness.
- Top and serve: Drizzle the reserved marinade liquid over the salad. Sprinkle the thinly sliced shallot, sesame seeds, roasted peanuts, and a pinch of salt on top to add crunch and seasoning before serving.
Notes
- You can substitute the roasted peanuts with cashews for a different nutty flavor.
- If you prefer less heat, reduce or omit the chili strips.
- Orange blossom water can be found in specialty stores or online; it’s optional but adds a fragrant touch.
- This salad is best served immediately but can be refrigerated for up to 1 day.
- For a vegan adaptation, ensure sugar is vegan-friendly and use plant-based oil.
