Recipe: Pomelo Salad


1/2 tsp. toasted sesame oil
1/4 cup olive oil
1/4 cup lime juice
1 Tbsp. tamari
hot pepper oil to taste
1/4 tsp. salt
1 bunch mint
1 head romaine, shredded
2 pomelos, supremed* & shredded
2 cups bean sprouts, cleaned
1/4 cup salted cashews, roughly chopped


Combine oils; whisk in tamari and lime juice. Add salt and season with hot pepper oil to taste. Clean mint. Pull the leaves from the stems & discard stems. Wash and shred or tear lettuce.
“Supreme” pomelos: use a sharp knife to remove all the rind & pith. Cut in between the skin and the flesh on each segment, and remove flesh. Cut flesh into shreds. Combine mint, lettuce, pomelo and sprouts. Toss with dressing. Serve topped with salted cashews.