Prep 30 mins
Cook 0 mins
This is a variation of a recipe from my DD high school culinary class.
Make and share this Crisp Watermelon Salad recipe from Food.com.
- 40 ounces watermelon, diced in 1/2 pcs
- 5 teaspoons cilantro, finely chopped
- 1 tablespoon black sesame seed
- 1⁄4 cup rice wine vinegar
- 2 limes, juice of
- 2 teaspoons brown sugar
- 1 garlic clove, minced
- 2 teaspoons gingerroot, minced
- salt and pepper
- Toss watermelon with cilantro and dressing. Garnish.
- with black sesame seeds.
Wow the dressing is great with the watermelon masha Allah (praise be to God)! I used baby seedless watermelon, regular sesame seeds as that is what I had on hand, (I think the black sesame seeds are for looks?), I used organic apple cider vinegar in a lesser amount in place of rice wine vinegar for religious reasons, sea salt, freshly ground black pepper, plus the rest of the ingredients. Made for Please Review My Recipe ~ ~ ~ from March 10 -
A great tasting salad, we thought, & that says a lot for the dressing, especially when it comes to watermelon! The only change I made was to use lemon pepper in the dressing instead of the usual S&P! Really enjoyed the ginger & garlic in this! Many thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
They actually had watermelon on sale at the store in January, so I bought some and made this wonderful recipe. Loved the dressing! Thanks