1. Recipes

How to Make Malaysian Watermelon Salad - A Step-by-Step Guide

Malaysian cuisine is known for its vibrant and diverse flavors, and one dish that perfectly captures this essence is the Malaysian Watermelon Salad. This refreshing and light salad combines sweet and juicy watermelon with savory and tangy flavors to create a perfect balance of taste and texture.

The use of fresh, seasonal ingredients is a cornerstone of Malaysian cooking, and the watermelon salad is no exception. The star ingredient, watermelon, is at its best during the summer months...

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Ingredients

  • 1 ½ cups seasoned rice vinegar
  • 2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
  • 2 shallots, chopped
  • 2 teaspoons crushed red pepper flakes, or to taste
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • 4 cups watermelon rind, white part only, cut into 1/2-inch cubes
  • 1 (1 pound) package thick cut bacon
  • ½ cup peeled and chopped fresh ginger root
  • 2 cloves garlic, peeled
  • 4 limes, juiced
  • 1 cup seasoned rice vinegar
  • 2 tablespoons light brown sugar
  • ½ teaspoon salt
  • 1 bunch cilantro, stems and leaves separated
  • 12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
  • 1 bunch green onions, chopped

Information

  • Prep Time: 1 hr
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    323 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 21mg
    • Sodium: 2461mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 40g
    • Protein: 10g
    • Vitamin C: 41mg
    • Calcium: 67mg
    • Iron: 2mg
    • Potassium: 694mg

    Categories

    Salad recipes
    Malaysian recipes
    Watermelon recipes
    Fruit recipes
    Healthy recipes