Cucumber & chamoe melon salad.
Try this Cucumber & chamoe melon salad. recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/2 cup water
- 1/8 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon black pepper
- salt and black pepper to taste
- for the rest:
- for the pickled onions:
- 2 tbsp korean apple vinegar (or regular apple cider vineg
- 1 shallot or 2-3 pearl onions sliced thin
- 2 cups diced cucumber (i prefer persian cucumbers for the
- 2-3 cups cubed korean chamoe melon or honeydew
- 1-2 teaspoons apple vinegar
- 1/8 teaspoon sesame oil (just a few drops)
- 1-2 perilla leaves torn or chopped fine
- Carbohydrate 0.0486075 g
- Cholesterol 0 mg
- Fat 0.002445 g
- Fiber 0.019875 g
- Protein 0.0082125 g
- Saturated Fat 0.000735 g
- Serving Size 1 1 recipe (134g)
- Sodium 5818.47300000401 mg
- Sugar 0.0287325 g
- Trans Fat 0.000105 g
- Calories 0 calories
An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and perilla leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!
