A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
3 cups 1/2-inch cubes seeded watermelon
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted dry-roasted peanuts
Preparation
Step 1
Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
Step 2
Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.
