Name: Watermelon Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons rice vinegar; 2 1/2 teaspoons sugar; 2 cups watermelon, diced and seeded; 2 cups cucumbers, diced; 1/2 cup cilantro, chopped; 1/4 cup dry-roasted unsalted peanuts

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Recipe by ellie_

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Recipe source: Shopper's newsletter

Ready In:: 15mins
Serves:
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ingredients

2 tablespoons rice vinegar
2 ¹⁄₂ teaspoons sugar
2 cups watermelon, diced and seeded
2 cups cucumbers, diced
¹⁄₂ cup cilantro, chopped
¹⁄₄ cup dry-roasted unsalted peanuts

directions

In a salad bowl combine vinegar and sugar and stir until sugar dissolves.
Add watermelon, cucumber and cilantro and toss.
Top with peanuts and toss again.

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photo by Nyteglori

7/11/2011

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review by Nyteglori

7/11/2011

I think it would be better if the cucumbers had been allowed to marinate before adding the watermelon. I used brown sugar instead of white.

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review by bluemoon downunder

1/23/2006

This was quick to prepare and looked and tasted sensational! Such a welcome recipe when the temperature over the past few days has twice been around 108°F-109°F. I didn’t have any rice vinegar, so I used red wine vinegar and I added just a teaspoon of brown sugar, as the watermelon was very sweet. The watermelon and cucumber tasted fabulous together (I used a Lebanese cucumber so left it unpeeled) and I used cashews instead of peanuts as I rarely buy peanuts but always have cashews on hand. They provided a lovely textural variety. Thank you for this wonderful recipe which I’ll be making a lot over the next few months as we’ve been promised a long hot summer!

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tweak by bluemoon downunder

1/23/2006

This was quick to prepare and looked and tasted sensational! Such a welcome recipe when the temperature over the past few days has twice been around 108F-109F. I didnt have any rice vinegar, so I used red wine vinegar and I added just a teaspoon of brown sugar, as the watermelon was very sweet. The watermelon and cucumber tasted fabulous together (I used a Lebanese cucumber so left it unpeeled) and I used cashews instead of peanuts as I rarely buy peanuts but always have cashews on hand. They provided a lovely textural variety. Thank you for this wonderful recipe which Ill be making a lot over the next few months as weve been promised a long hot summer!

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creation by ellie_

7/7/2005

Recipe source: Shopper's newsletter