recipe

[gilana]

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.

Comments

[lillibet.livejournal.com]

Thanks for the recipe--that was yummy! Oddly, I found I wanted the chunks to be bigger--I wonder how that would affect the absorption of the dressing. The flavors were surprising, but worked really well together.

[muffyjo]

Yeah, I have to admit, I'm not sure I would have been brave enough to try it on my own but it really did work! I especially liked the mint/watermelon. That surprised me.

[greenlily.livejournal.com]

Oh yum. As a cooking-for-one person who hates buying pre-cut watermelon chunks and hates buying a whole wedge and seeing it go to waste before I can eat it, I thank you. This will be an excellent thing to do with Too Much Watermelon.

[gdaniels.livejournal.com]

This was delish, thanks for bringing it, and for the recipe!