JESSE GOLDSTEIN / THE LOVELESS CAFE
Sweet and Tangy Melon Slaw
- 4 tablespoon(s) finely chopped shallots (about two)
- 4 tablespoon(s) (about 12 sprigs) chopped fresh mint, with additional sprigs for garnishing
- 1/2 cup(s) cider vinegar (sherry vinegar may also work)
- 2 tablespoon(s) honey
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly-ground black pepper
- 1/2 of a seedless cucumber, cut into large matchsticks
- 1 cup(s) shredded jicama
- 1 1/2 cup(s) watermelon, cut into small cubes
- 1 cup ripe honeydew, cut into small cubes
Soak Shallots in 1/4 cup cider vinegar for 30 minutes to an hour, drain and rinse. This will remove the sharp onion flavor. Combine shallots with remaining vinegar, honey, fresh mint, salt and pepper. Whisk together. In a large bowl, combine cucumber, jicama, watermelon and honeydew. Pour dressing over the fruit and vegetables and lightly toss – do not overmix, as this will break up the watermelon pieces. Garnish with fresh mint and serve chilled! ENJOY!
