Malaysian Watermelon Salad recipe

All Recipes Best Recipe Salad Fruit Salad Recipes

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

Nutrition Info

323 calories
carbohydrate: 55.1 g
cholesterol: 20.5 mg
fat: 8.7 g
fiber: 2.7 g
protein: 10.1 g
saturatedFat: 2.7 g
servingSize: -
sodium: 2461.3 mg
sugar: 39.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.

  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.

  3. For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.

  4. To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.

Recipe Yield

8 servings

Recipe Note

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Malaysian Watermelon Salad, simple recipe Malaysian Watermelon Salad, recipe Malaysian Watermelon Salad, recipe Malaysian Watermelon Salad, Malaysian Watermelon Salad recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe malaysian, , easy recipes , baking , tasty recipe best recipes