Sweet and Tangy Watermelon Slaw
My sister-in-law, Maryann, first introduced us to this phenomenal summer treat. She got it out of a magazine...but none of us can remember which one! I have searched on the Internet for a similar recipe, but can't seem to find one with mint in the dressing. I know it's out there somewhere and when I find it, I will link to it and credit it. But until then, bust out the cutting board and knives and get to chopping! This tasty salad is well worth the effort. (Scroll to the bottom for the full recipe, minus the commentary).
1/4 c. cider vinegar (I'm taking this to a party, so I am doubling the recipe - don't go by the pictures!)
2 Tbsp. honey (Use raw, unfiltered local honey for the best nutritional punch).
1 tsp sea salt. Yes, it does matter. If you haven't become converted to Real Salt or at least a good pink Himalayan salt, do so now. You can thank me later.
1/2 tsp. ground black pepper, unless you are avoiding foods high in oxalates. Black pepper is one of them, so use white pepper instead.
4 Tbsp chopped fresh mint. Must. Be. Fresh. The dried stuff...blech.
4 Tbsp finely chopped shallots. OK, so this isn't a shallot, it's a red onion. I was in a bind and needed to get this done and was out of shallots. Tell me, gentle readers, how on earth did I allow THAT to happen? I don't remember the last time I didn't have shallots on hand!!!! The principle is the same though - slice from end to end and then remove the peel (save the peels for stock!)
Mix together with the other ingredients and then let stand in refrigerator for an hour. Sorry about the blurry picture.
Remove ends and the tough skin from the jicama. If you are lucky, you can peel it right off. If you aren't, use a knife to cut it away.
Cut the jicama into matchstick sized pieces.
You will need about 1 cup for this recipe, more if you want more crunch. Save the left over jicama and serve with a squeeze of lime and a dash of salt for a refreshing, crunchy treat.
Do the same with the cucumber - matchstick sized pieces. Toss in bowl with the jicama.
And do the same with the pear.
Cut the rind off the watermelon.
Then cut it into 1" slices. Tell the 15 year old to keep his hands off the watermelon because it is for dinner and if he is that hungry, he can have an apple or some string cheese.
Cut the slices into 1" cubes. Give some to the adorable baby girl pulling on your apron because you can't resist her sweet little face. Acknowledge your parental shortcomings in treating the two children differently - you've had a lot more practice resisting the 15-year old at this point, but baby girl can still have her way with you any time.
Toss the watermelon in with the jicama, cucumber, and pear.
Just before serving, toss with the mint-honey dressing.
Sweet and Tangy Watermelon Slaw
In a medium sized bowl, whisk:
4 Tbsp finely chopped shallots
4 Tbsp chopped fresh mint
1/4 c. cider vinegar
2 Tbsp honey
1 t. salt
1/2 tsp. ground black pepper
1 small Asian pear, cut into large matchsticks
1/2 seedless cucumber, cut into large matchsticks
1 c. jicama, cut into large matchsticks
1/2 small watermelon, cut into small cubes
Toss well & serve immediately.