Crunchy Watermelon Salad Food

CRUNCHY WATERMELON SALAD

Steps:

• Finley slice the cabbage and place in a large bowl filled with water; sprinkle over caster sugar. Leave to stand for at least 30 minutes in a cool place.
• In a small bowl, mix the palm sugar or soft brown sugar with the lime zest, juice and fish sauce. Stir until the sugar is dissolved.
• Drain the wombok, and then add green onions, chillies, ginger and crispy noodles. Toss well until combined. Add the seedless watermelon and mix gently.
• Pour the dressing over the salad and toss well. Garnish with fresh coriander, mint leaves and toasted sesame seeds.
• SERVE IMMEDIATELY AS THE NOODLES WILL LOSE THEIR CRISPNESS.

ASIAN WATERMELON SALAD

Steps:

• 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.