Our county is famous for its fabulous Green River melons. While you won’t find this unique and refreshing salad at the county fair, it’s definitely our favorite way to eat watermelon all summer long! —Carmell Childs, Orangeville, Utah
Ingredients
- 4-1/2 cups cubed watermelon, divided
- 1/2 cup sweet chili sauce
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons lime juice
- 1/2 teaspoon minced fresh gingerroot
- 7 ounces uncooked stir-fry rice noodles
- 1-1/2 cups julienned carrots
- 1 small red onion, halved and thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 3 tablespoons minced fresh mint
- 1-1/4 cups salted peanuts, chopped
- Lime wedges
Directions
- Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled.
- Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.
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