Vegan Yum Som-O (Thai Grapefruit Salad) Recipe

A light and flavoursome salad from the streets of Thailand.
Cook Time: 15 minutes

Difficulty: Easy
Serves: 4


Grapefruit Flesh; 250 g

Cucumber, cut into sticks; 1

Carrot, peeled and cut into sticks; 1

Onion, sliced and fried till golden; 1/2 cup

Garlic, sliced and fried till golden; 2 tbsp

Peanuts, crushed; 3 tbsp

Toasted Desiccated Coconut; 4 tbsp

Thai Red Chilli, minced; 2 tsp

Fresh Coriander Leaves, chopped; 1 tsp

Mint Leaves, torn; to garnish


Thai red chilli, minced; 1 tsp

Onion, finely minced; ½ small

Garlic Clove, minced; 1

Palm Sugar; 2 tbsp

Lime Juice; 2 tbsp

Tamarind Pulp; 2 tbsp

Virgin Coconut Oil; 1 tbsp


  1. To make the dressing, place onion, red chilli and garlic into a food processor. Blend to make a smooth paste.
  2. Put the paste into to a small saucepan, add palm sugar, lime juice and tamarind pulp. Simmer until the sugar has dissolved, may take about 5 minutes.
  3. In a large bowl, place grapefruit flesh, carrot and cucumber sticks. Gently, with your hands mix with Thai red chilli, peanuts, toasted desiccated coconut, half of the fried onion and garlic.
  4. Generously coat with dressing.
  5. Serve immediately, sprinkled with chopped fresh coriander, mint leaves, and rest of the fried onion and garlic.

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