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
Scale
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.
