Betel Leaf & Pomelo Salad

Ingredients

• 1½ cup (180 g) deseeded pomelo segments, cut into large dice
• 1 (100 g) cucumber
• 1 (75 g) unripe mango, peeled and cut into matchsticks
• 2 red chiles
• 8 to 10 fresh basil leaves
• 2 Tbsp (8 g) cilantro leaves
• 2 Tbsp (10 g) grated coconut
• 8 medium betel leaves
• 2 Tbsp (15 g) crushed roasted peanuts
• 4 tsp (50 g) gulkand
• 2 Tbsp soy sauce
• 1 tsp white vinegar
• 1 Tbsp honey
• 1 tsp chili sauce or 1 red chile, minced
• ½ tsp salt
• A pinch of pepper
• Step 2 Add the pomelo and the cucumber ribbons to a mixing bowl along with the mango, basil leaves, red chile, cilantro, and 1 ½ tbsp of the coconut, reserving some for garnish.
• Step 3 To make the dressing: In another bowl, mix the soy sauce, white vinegar, honey, chile sauce, salt, and pepper.
• Step 4 Add the pomelo and the dressing, reserving a bit, to the bowl sitting with the other ingredients and gently toss them and mix well.