GRAPEFRUIT SALAD WITH THAI CURRIED COCONUT DRESSING AS MADE BY ARNOLD MYINT RECIPE BY TASTY
Chef Arnold created this delicious, refreshing Grapefruit Salad with Thai Curried Coconut Dressing to celebrate Asian Pacific American Heritage Month.
Provided by Arnold Myint
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- 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.
- Make the crispy shallots: Heat about ½ inch of oil in a small saucepan over medium heat until it reaches 325°F (160°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, 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.
- Assemble the salad: In a large bowl, combine the grapefruit segments, green beans, Fresno chiles, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and crispy 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.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 7 grams, Protein 8 grams, Sugar 23 grams
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