Malaysian Watermelon Salad Recipe - Allrecipes.com
Malaysian Watermelon Salad Recipe
  • READY IN ABOUT hrs

Malaysian Watermelon Salad

Recipe by  

"Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    1 hr
  • COOK

    10 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
  3. For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
  4. To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.
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Footnotes

  • Editor's Note
  • Buy a large seedless watermelon, and use all the flesh and about half the rind to make the salad.
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Reviews More Reviews

Jun 19, 2011

Completely addictive! We cut the pickle and dressing recipes in half, and used one "personal" watermelon to make 8 servings (use an entire pound of bacon, though -- the bacon really makes the dish!) Be forewarned: the first bite is a little disconcerting, but you'll find that you have to take another... and another...

 
May 28, 2015

This was refreshing and very tasty. Perfect as a side dish for a summer meal. I used a personal sized melon for the two of us but I would use a regular sized watermelon in the future because the pickled rind was too thin and tough.I would also watch the red pepper amount because it did seem a bit hot for our tatse. The recipe looks way more complicated than it is. I pickled the rind the day before. Then assembled the salad the next day. Simple and delish!

 

2 Ratings

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 2461 mg
  • 98%

* Percent Daily Values are based on a 2,000 calorie diet.

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