Cold Watermelon Rind Salad
Cold Watermelon Rind Salad
Ingredients
For the Salad
- 4 cups watermelon rinds, from 1 large watermelon, white part only, thinly sliced
- 3 garlic, cloves, minced
- 1/4 cup roasted peanuts, roughly chopped
- 1 red chili, finely chopped
- 2 tablespoons green onions, chopped, for garnish
- 2 tablespoons cilantro, chopped, for garnish (optional)
- 8 cups water, for blanching
- 4 cups ice, for chilling
For the Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
Instructions
- 1
Prepare the watermelon rinds: Using a vegetable peeler, carefully remove the tough green outer skin from the watermelon rinds. Then, use a spoon to scrape away any remaining pink or red flesh, leaving only the firm white part of the rind. Slice the prepared white rind into thin strips, about 1/8-inch thick.
⏱️ 10 min
- 2
Blanch the rinds: Bring 8 cups of water to a rolling boil in a large pot. Add the sliced watermelon rind strips to the boiling water. Blanch them briefly for 2-3 minutes, or until they become slightly translucent and tender-crisp.
⏱️ 5 min•🌡️ 212
- 3
Cool the rinds: Immediately remove the blanched rinds from the boiling water using a slotted spoon and transfer them into a large bowl filled with 4 cups of ice and cold water. Let them cool completely for about 5 minutes to stop the cooking process and maintain their crispness.
⏱️ 5 min
- 4
Remove excess water: Once cooled, drain the rinds from the ice water. Firmly squeeze the watermelon rind strips by hand in small batches to remove as much excess water as possible. This step is crucial for a crisp texture and to prevent a watery salad. Set the squeezed rinds aside in a mixing bowl.
⏱️ 5 min
- 5
Prepare aromatics and garnishes: While the rinds are cooling, finely mince the garlic cloves. Roughly chop the roasted peanuts. Finely chop the red chili. Chop the green onions and cilantro (if using) for garnish.
⏱️ 5 min
- 6
Make the dressing: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, granulated sugar, and salt. Stir well with a whisk until all ingredients are dissolved and thoroughly mixed.
⏱️ 3 min
- 7
Assemble the salad: Add the minced garlic, chopped red chili, and chopped roasted peanuts to the mixing bowl with the squeezed watermelon rind strips.
⏱️ 1 min
- 8
Dress and serve: Pour the prepared dressing over the ingredients in the mixing bowl. Toss everything thoroughly until the watermelon rinds and other ingredients are evenly coated. Transfer the Cold Watermelon Rind Salad to a serving dish and garnish with chopped green onions or cilantro. Serve immediately as a refreshing cold dish or appetizer.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Cold Watermelon Rind Salad
For the Salad
- 4 cups watermelon rinds, from 1 large watermelon, white part only, thinly sliced
- 3 garlic, cloves, minced
- 1/4 cup roasted peanuts, roughly chopped
- 1 red chili, finely chopped
- 2 tablespoons green onions, chopped, for garnish
- 2 tablespoons cilantro, chopped, for garnish (optional)
- 8 cups water, for blanching
- 4 cups ice, for chilling
For the Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
Instructions
- 1
Prepare the watermelon rinds: Using a vegetable peeler, carefully remove the tough green outer skin from the watermelon rinds. Then, use a spoon to scrape away any remaining pink or red flesh, leaving only the firm white part of the rind. Slice the prepared white rind into thin strips, about 1/8-inch thick.
⏱️ 10 min - 2
Blanch the rinds: Bring 8 cups of water to a rolling boil in a large pot. Add the sliced watermelon rind strips to the boiling water. Blanch them briefly for 2-3 minutes, or until they become slightly translucent and tender-crisp.
⏱️ 5 min•🌡️ 212 - 3
Cool the rinds: Immediately remove the blanched rinds from the boiling water using a slotted spoon and transfer them into a large bowl filled with 4 cups of ice and cold water. Let them cool completely for about 5 minutes to stop the cooking process and maintain their crispness.
⏱️ 5 min - 4
Remove excess water: Once cooled, drain the rinds from the ice water. Firmly squeeze the watermelon rind strips by hand in small batches to remove as much excess water as possible. This step is crucial for a crisp texture and to prevent a watery salad. Set the squeezed rinds aside in a mixing bowl.
⏱️ 5 min - 5
Prepare aromatics and garnishes: While the rinds are cooling, finely mince the garlic cloves. Roughly chop the roasted peanuts. Finely chop the red chili. Chop the green onions and cilantro (if using) for garnish.
⏱️ 5 min - 6
Make the dressing: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, granulated sugar, and salt. Stir well with a whisk until all ingredients are dissolved and thoroughly mixed.
⏱️ 3 min - 7
Assemble the salad: Add the minced garlic, chopped red chili, and chopped roasted peanuts to the mixing bowl with the squeezed watermelon rind strips.
⏱️ 1 min - 8
Dress and serve: Pour the prepared dressing over the ingredients in the mixing bowl. Toss everything thoroughly until the watermelon rinds and other ingredients are evenly coated. Transfer the Cold Watermelon Rind Salad to a serving dish and garnish with chopped green onions or cilantro. Serve immediately as a refreshing cold dish or appetizer.
⏱️ 6 min