-Fried shallots are a wonderful addition to this and other Thai salads. Just thinly slice a shallot and fry half of the slices in 3 Tablespoons of neutral oil in a small sauce pan. When they are golden and crisp, remove from the sauce pan onto a paper towel. Finish frying the second half of the shallots. Just make sure that when you remove them to drain you don't pile them onto each other. Separate them out as much as you can to keep them crisp. If you don't want to add oil to this recipe or you're not crazy about fried shallots, just use them raw, but rinse the slices under cold water before adding them to the salad.
-I used a combination of white and pink grapefruit---use whatever variety you like.
-Thai basil is a great addition or substitution in this recipe (if you're not crazy about the cilantro or mint).
-A splash of coconut milk (2 Tablespoons) in the dressing adds another layer of complexity.
-Chopped roasted cashews can be a good substitute for the peanuts.