This salad, which is a riff on the thai dish yum som-o, combines some of my favorite flavors, tart pomelo, tropical coconut, and nutty cashew. Serve on its own or as a side dish with other thai flavors. Recipe link.

Ingredients

• 1.5 cups wild rice
• 1 large shallot, sliced into thin rings
• 2 T vegetable oil
• 1 small dried red chili, deseeded and finely chopped
• ½ c unsweetened dried coconut chips
• ½ c cashews, toasted
• 1 pomelo
• ¼ c fresh lime juice
• 2 T sugar
• 1 clove garlic, minced
• 1 T tamarind concentrate
• 1-2 T fish sauce
• Handful cilantro, roughly chopped

Instructions

1. Cook rice according to package instructions. When done, drain and spread out on a rimmed baking sheet to cool.
2. Heat oil in a medium skillet over medium-high. Add shallots and cook, stirring frequently, until golden brown and crisp, 4-6 minutes.
3. Use a slotted spoon to transfer shallots to a plate lined with paper towel. Set aside to drain and cool.
4. Wipe out the pan and return to medium-high heat. Toast coconut chips, stirring continuously, until golden brown, 2-3 minutes. When done, put on a plate and set aside to cool.
5. Prepare the pomelo:
   • Cut off the top and bottom to create a stable base and reveal how thick the pith is (It’s usually very thick!)
   • Score the skin lengthwise 6-8 times, cutting through the skin and pith, but not into the flesh.
   • Use your fingers to peel away as much of the pith as possible (it’s bitter, not good to eat.)
   • Use a paring knife to remove extra pith.
   • Pull the pomelo apart, breaking it into segments.
   • Peel away the membranes surrounding the segments and transfer to a large bowl.
6. To make the dressing, combine lime juice, sugar, tamarind, chili, and fish sauce. Stir to dissolve.
7. Add the cooled rice, shallot, cashews, coconut chips, and cilantro to the pomelo.
8. Pour dressing over mixture and toss to combine.
9. Season to taste with fish sauce and lime juice before serving.