Kalette, Prawn and Pomelo Salad

This kalette, prawn and pomelo salad is a stunning, restaurant-worthy dish that brings together the best of bold Southeast Asian flavours and fresh Australian produce. Chargrilled banana prawns marinated in fish sauce, garlic and chilli are tossed through kalette leaves, shredded red cabbage, juicy pomelo segments and fragrant mint and coriander, all dressed with a vibrant nuoc mam dressing made from freshly squeezed pomelo juice.

It’s a salad that looks and tastes extraordinary — colourful, textured and perfectly balanced between salty, sweet, sour and fresh. Whether you’re entertaining outdoors or looking for a lighter dinner that still feels special, this salad delivers on every level.

Why you’ll love this recipe

• Chargrilled banana prawns with a fish sauce and garlic marinade
• Fresh pomelo adds a unique citrus sweetness throughout
• Vibrant nuoc mam dressing made with fresh pomelo juice
• Kalettes add a beautiful leafy texture and visual appeal
• Bold Southeast Asian flavours in a light, fresh salad
• Perfect for summer entertaining or an impressive weeknight dinner

Why make a kalette, prawn and pomelo salad?

Kalettes — a cross between kale and Brussels sprouts — have a mild, slightly nutty flavour and beautiful frilly leaves that make them ideal for salads. Unlike kale, they don’t need massaging or cooking to be tender, and their open leaf structure holds dressing beautifully. Combined with juicy pomelo and crunchy red cabbage, they create a base that is as visually striking as it is delicious.

The nuoc mam dressing is the heart of this salad. Using freshly squeezed pomelo juice as the base rather than lime gives it a gentler, floral citrus note that complements the fish sauce and chilli without overpowering the delicate sweetness of the banana prawns. It’s a dressing that makes everything it touches taste brighter and more alive.

Ingredients (serves 4)

Servings4

Salad

• 2 pomelos, peeled and segmented
• 150 g kalettes, ends trimmed and leaves separated
• ¼ red cabbage, shredded
• ½ cup mint leaves
• ½ cup coriander leaves

Prawn marinade

• 600 g raw banana prawns, peeled (tails intact) and deveined
• 2 tbsp fish sauce
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped (optional)
• 1 tsp caster sugar

Nuoc mam dressing

• 2 tbsp caster sugar
• 2 tbsp fish sauce
• 4 garlic cloves, crushed
• 2 long red chillies, finely chopped

To serve

• Extra fresh mint leaves
• Extra fresh coriander leaves

What is a kalette? Kalettes are a hybrid vegetable — a cross between kale and Brussels sprouts. They have tender, frilly leaves with a mild nutty flavour and work beautifully raw in salads. Look for them at larger supermarkets or specialty grocers. If unavailable, baby kale or shredded Brussels sprout leaves make a good substitute.

How to make kalette, prawn and pomelo salad

Step 1: Prepare the salad base

Reserve one-quarter of the pomelo for the dressing. Break the remaining pomelo into bite-sized pieces and place in a large bowl with the kalette leaves, shredded red cabbage, mint and coriander. Set aside.

Step 2: Marinate the prawns

Combine the prawns, fish sauce, garlic, chilli (if using) and caster sugar in a medium bowl. Mix well to coat. Refrigerate for 10 minutes to chill and marinate.

Step 3: Make the nuoc mam dressing

Blend or process the reserved pomelo in a food processor until smooth. Strain through a sieve into a jug, pressing with the back of a spoon to extract as much juice as possible.

Place ⅓ cup (80ml) of the pomelo juice in a screw-top jar with the caster sugar, fish sauce, crushed garlic and chopped chilli. Seal and shake well to combine.

Step 4: Grill the prawns

Heat a greased barbecue grill or chargrill pan over high heat. Cook the marinated prawns for 2 to 3 minutes each side or until they curl and are cooked through.

Step 5: Assemble and serve

Add the cooked prawns and nuoc mam dressing to the kalette mixture and toss gently to combine. Transfer to a serving dish.

Sprinkle with extra fresh mint and coriander leaves and serve immediately.

Tips for best results

• Reserve exactly one-quarter of the pomelo before building the salad — you need it for the dressing
• Don’t skip the 10-minute marinade for the prawns — it adds depth and flavour that comes through in the final dish
• Get the grill very hot before adding the prawns for a good char and caramelised edges
• Strain the pomelo juice well — removing the pulp ensures a smooth, clean dressing
• Toss the dressing through just before serving to keep the herbs vibrant and fresh
• The chilli is optional in the marinade but adds a welcome heat — adjust to your preference

Serving suggestions

This kalette, prawn and pomelo salad pairs beautifully with:

• Steamed jasmine rice for a more substantial meal
• Prawn crackers or rice paper rolls to start
• A chilled glass of off-dry Riesling or sparkling water with lime
• Extra sliced chilli and lime wedges on the side
• As part of a larger Asian-inspired sharing spread

Final thoughts

This kalette, prawn and pomelo salad is a genuinely exciting dish that rewards adventurous home cooks with something truly memorable. The chargrilled banana prawns, the juicy pomelo segments, the crunchy red cabbage and that deeply flavourful nuoc mam dressing create a salad with layers of flavour, colour and texture that is hard to beat.

If you’ve never cooked with kalettes or pomelo before, this recipe is the perfect introduction to both — and once you’ve tasted this combination, you’ll find yourself reaching for these ingredients again and again. Bold, fresh and utterly delicious, this is a salad that earns its place at any table.