Thai Watermelon Rind Noodle Salad
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PortionsThis Thai Watermelon Rind Noodle Salad with Mint, Peanuts, and Shrimp uses shredded watermelon rind instead of more traditional green papaya as the “noodles.” Watermelon is a cousin to the cucumber and pairs well with Southeast Asian flavors. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this refreshing and healthful salad.
Ingredients
2 lb Watermelon Rind, peeled
1 ea Carrots, large, peeled
1/2 lb Green beans, blanched slightly, thinly sliced
1/3 cup Cilantro, chopped
2 Tbsp Mint, chopped
1 bunch Chives, chopped
1/4 lb Shrimp, small, cooked
DRESSING1 tsp Ginger, finely minced
¼ cup Packed light or dark brown sugar
2 Tbsp White vinegar
2 Tbsp Lime juice (about 1 lime)
¼ cup Orange juice (about 1/2 orange)
1 Tbsp Tamarind paste
¼ cup Water
4-6 dashes Sriracha or chili sauce
2 Tbsp Fish sauce
Ingredients½ cup Peanuts, toasted, chopped
Directions
- Using a mandolin, cut the watermelon rind and carrots into a thin julienne.
- Place green beans, watermelon rind and carrots in a large bowl with the herbs and shrimp.
- In a medium-size bowl, combine all the dressing ingredients and whisk together.
- Pour the dressing over the salad and mix well. Allow to stand for 5 minutes for the flavors to develop.
- Garnish with peanuts.
