recipe

I got this recipe from Epicurious and daringly made it for a party today without trying it first. Luckily, it was absolutely delicious, and so I share it with you, my friends.

Cucumber and Watermelon Salad with Hoisin-Lime Dressing
Bon Appétit | July 2002

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.
Yield: Makes 6 servings

1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
(I used regular cucumbers and it turned out just fine.)
3 cups 1/2-inch cubes seeded watermelon

3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted dry-roasted peanuts

Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.

Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.

recipe

I got this recipe from Epicurious and daringly made it for a party today without trying it first. Luckily, it was absolutely delicious, and so I share it with you, my friends.

Cucumber and Watermelon Salad with Hoisin-Lime Dressing
Bon Appétit | July 2002

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.
Yield: Makes 6 servings

1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
(I used regular cucumbers and it turned out just fine.)
3 cups 1/2-inch cubes seeded watermelon

3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted dry-roasted peanuts

Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.

Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.