Thai Watermelon Rind Noodle Salad with Mint, Peanuts and Shrimp
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Watermelon is a summertime favorite, and this no-waste salad makes the most of the fruit by julienning the rind into thin strands. It’s a takeoff on the green papaya salad popular on Thai menus. In this version, chef Rebecca Peizer tosses the watermelon “noodles” with green beans, carrots, fresh herbs and shrimp, then dresses the mixture with a ginger-lime dressing.
2 lb. watermelon rind, peeled
1 large carrot, peeled
½ lb. Green beans, blanched and thinly sliced
1 small bunch chives, chopped
1/3 cup chopped cilantro
2 tbsp. chopped mint
¼ lb. small shrimp, cooked
½ cup toasted peanuts, chopped
¼ cup packed brown sugar
¼ cup orange juice
¼ cup water
2 tbsp. white vinegar
2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. tamarind paste
1 tsp. finely minced gingerroot
4 to 6 dashes Sriracha or chili sauce
- For salad: Using a mandoline slicer, cut the watermelon rind and carrots into a thin julienne.
- In large bowl, combine green beans, watermelon rind and carrots; add fresh herbs and shrimp.
- In medium bowl, combine all dressing ingredients; whisk to blend.
- Pour dressing over salad and mix well. Allow to stand 5 minutes for the flavors to develop. Garnish with peanuts.
Photo courtesy of National Watermelon Board