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Sand and Succotash | Eat It Up! Cookbook

Thai Rind Salad

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Ingredients
  

  • 2 cups watermelon rind cut into matchsticks (just the white part)
  • 1/4 cup rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon nam pla Thai fish sauce
  • 1 teaspoon soy sauce
  • Pinch of salt
  • Pinch of granulated sugar
  • 1/4 cup neutral oil such as organic canola
  • 1 large cucumber peeled, seeded, and cut into matchsticks
  • 1 shallot sliced thinly, rinsed, and drained
  • Pinch of red pepper flakes
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Blanch the watermelon matchsticks. Drop them into a small pot of boiling water and simmer for 60 seconds. Use a slotted spoon to transfer them to a colander. Rinse under cold water. Drain, blot dry, and set aside.
  • In a medium-size bowl, whisk the lime juice, nam pla, soy sauce, salt, and sugar until the salt and sugar are dissolved. Gradually whisk in the oil. Add the blanched watermelon rind, cucumber, shallot, and red pepper flakes. Toss to combine. Garnish with the peanuts and cilantro. Serve immediately.