Asian Watermelon Salad
This salad is tasty the flavor profile is such a departure from typical salads that contain fruit.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 139
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 139
1/3 cup peanut or vegetable oil
2 small shallots (1 thinly sliced, 1 finely chopped)
kosher salt
juice of 3 lime
1 tablespoon fish sauces
1 tablespoon soy sauce
1 clove garlic, minced
1 2-inch piece ginger, peeled and minced
1 red jalapeno pepper, thinly sliced
4 cups chopped seedless watermelons
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 tablespoons cocktail peanuts, roughly chopped
Directions:
Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.
Source: foodnetwork.com
Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
