Crunchy Chi­nese seed­less wa­ter­melon salad

Central and North Burnett Times - - LIFE -

Serves 8 In­gre­di­ents

1 medium wedge seed­less wa­ter­melon, cubed ½ wom­bok (Chi­nese cab­bage) 2 ta­ble­spoons caster sugar 6 green onions, sliced into di­ag­o­nal chunks 2 mild red chill­ies, de­seeded and finely sliced 4cm piece of fresh gin­ger, peeled and cut into fine strips 2 x 100g pack­ets of Chang Fried Egg Noo­dles ¼ bunch fresh co­rian­der, chopped ¼ bunch fresh mint leaves, torn 2 tea­spoons lightly toasted sesame seeds Zest and juice of 2 limes ¼ cup palm sugar or soft brown sugar ¼ cup fish sauce

Method

Finely slice the cab­bage and place in a large bowl filled with wa­ter and sprin­kle over the sugar. Leave to stand for at least 30 min­utes in a cool place. In a small bowl mix the palm sugar or soft brown sugar with the lime zest and juice and fish sauce. Stir un­til the sugar is dis­solved. Drain the wom­bok, and then add green onions, chill­ies, gin­ger, and crispy noo­dles. Toss well un­til com­bined. Add the seed­less wa­ter­melon and mix gen­tly. Pour the dress­ing over the salad and toss well. Gar­nish with fresh co­rian­der, mint leaves and toasted sesame seeds. Serve im­me­di­ately as the noo­dles will lose their crispi­ness.

— Recipes supplied by Aus­tralian Melon As­so­ci­a­tion

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