Malaysian Watermelon Salad

Malaysian 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

Recipe Instructions

Step 1
Boil 1 1/2 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 2
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 3
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 into pieces when cool.
Step 4
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 5
To assemble, 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.

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

Categories

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