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Picture of Spicy Thai-Style Pomelo, Green Bean, and Zucchini Salad Recipe
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1388 kcal 69 %
  • Fat 4 g 7 %
  • Saturated 1 g 5 %
  • Carbs 265 g 88 %
  • Fiber 63 g 254 %
  • Protein 88 g 176 %
  • Cholesterol 0 mg 0 %
  • Sodium 2038 mg 85 %
  • Calcium 1041 mg 104 %
  • Magnesium 771 mg 184 %
  • Potassium 7362 mg 157 %
  • Iron 43 mg 238 %
  • Zinc 14 mg 127 %
  • Phosphorus 1203 mg 172 %
  • Vitamin A 275 µg 31 %
  • Vitamin C 123 mg 137 %
  • Thiamin (B1) 2 mg 146 %
  • Riboflavin (B2) 1 mg 64 %
  • Niacin (B3) 4 mg 26 %
  • Vitamin B6 2 mg 151 %
  • Folate equivalent (total) 1463 µg 366 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 9 %
  • Vitamin K 28 µg 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spicy Thai-Style Pomelo, Green Bean, and Zucchini Salad Recipe

Ingredients

  • Kosher salt
  • 3 medium cloves garlic
  • 2 teaspoons Thai red pepper flakes (more or less to taste, see note)
  • 1 small green Thai chili or 1/2 small Serrano chili, finely chopped
  • 1 tablespoon brown or palm sugar (more or less to taste)
  • 1 tablespoon fish sauce (more or less to taste)
  • 1 tablespoon juice from 1 lime (more or less to taste)
  • 12 ounces trimmed green or long beans, cut into 1-inch segments
  • 1 small zucchini, split in half lengthwise and cut into 1/4-inch disks
  • 1 medium shallot, thinly sliced
  • 1 pomelo, rind and pith removed, segments cut into 1-inch suprèmes
  • 1/2 cup roughly chopped fresh mint leaves

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