Chef Arnold created this delicious, refreshing Grapefruit Salad with Thai Curried Coconut Dressing to celebrate Asian Pacific American Heritage Month.

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 86%

Nutrition

351 cal • 8g protein • 36g carbs • 22g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Easy] • [Appetizers] • [Dinner]

Ingredients

• 1 tablespoon Thai red curry paste
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• ½ cup full-fat canned coconut milk
• 2 tablespoons dark agave nectar
• Neutral oil, such as canola or vegetable, for frying
• ¼ cup thinly sliced shallots
• Kosher salt, to taste
• Cornstarch or all-purpose flour, for dusting
• 2 cups grapefruit segments
• 1 cup green beans, thinly sliced
• 1-2 Fresno chile peppers, thinly sliced
• 1 cup bean sprouts
• 1 cup thinly sliced red cabbage
• 3 ounces sunflower greens or pea shoots
• 1 sprig of fresh dill fronds
• 8-10 fresh mint leaves, torn
• 10-14 fresh cilantro leaves
• ¼ cup unsweetened shredded coconut, toasted
• ¼ cup roasted peanuts

Instructions Preview

1. Make the dressing: In a medium bowl, whisk…
2. Make the crispy shallots: Heat about ½ inc…
3. Lightly sprinkle the shallots with salt an…

…and 4 more steps

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Recipe by: Arnold Myint • From: Tasty