Malaysian-Style Watermelon Salad

This zesty Malaysian watermelon salad recipe includes bacon, homemade pickled watermelon rind, cilantro, and green onions in a gingery lime dressing.

• Preparation Time: 60 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 10 mins
• Calories: 323 Calories

Ingredients

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

Recipe Instructions

Step 1

Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.

Step 2

Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.

Step 3

Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.

Step 4

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.

Step 5

To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.