Refreshing Crunchy Watermelon Rind Salad
ID: 7dc49bda...
This dish turns seemingly useless watermelon rinds into a culinary gem. By using the key technique of salting to draw out moisture and thoroughly squeezing it dry, the rind achieves a delightful crunch that surpasses pickled cucumbers. Paired with a tangy, spicy dressing, it is the perfect refreshing appetizer for summer.
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🍳 Cooking Flow
Trim the red flesh and dark green hard skin from the watermelon rind, then cut into thin slices. → Toss with salt and marinate for 15 minutes, then rinse and squeeze out excess moisture thoroughly. → Prepare sliced garlic and chili rings. → Add light soy sauce, Chinkiang vinegar, sugar, sesame oil, and aromatics, then toss well. → Refrigerate to chill and let the flavors meld before serving.
Cooking Steps
Brief Cooking Order
Trim the red flesh and dark green hard skin from the watermelon rind, then cut into thin slices. → Toss with salt and marinate for 15 minutes, then rinse and squeeze out excess moisture thoroughly. → Prepare sliced garlic and chili rings. → Add light soy sauce, Chinkiang vinegar, sugar, sesame oil, and aromatics, then toss well. → Refrigerate to chill and let the flavors meld before serving.
Introduction
This dish turns seemingly useless watermelon rinds into a culinary gem. By using the key technique of salting to draw out moisture and thoroughly squeezing it dry, the rind achieves a delightful crunch that surpasses pickled cucumbers. Paired with a tangy, spicy dressing, it is the perfect refreshing appetizer for summer.
Step 1
【Prep the rind】Remove any remaining red flesh from the watermelon rind and use a peeler to remove the tough dark green outer skin, keeping only the white part.
Step 2
【Slice and salt】Cut the cleaned white rind into thin, evenly sized slices and place in a large bowl. Add 1 tablespoon of salt, toss by hand, and marinate for about 15-20 minutes to draw out excess moisture.
Step 3
【Rinse and squeeze】Rinse the marinated watermelon rinds in clean water to remove excess salt. Remove and squeeze firmly with both hands to drain as much water as possible.
Step 4
【Season and toss】Add the sliced garlic and chili rings into the bowl with the rinds. Add the light soy sauce, black vinegar, sugar, and sesame oil, and toss everything thoroughly.
Step 5
【Chill and serve】After mixing, refrigerate for at least 30 minutes to allow the flavors to penetrate, then remove and plate to serve.
Ingredients List
Important Notes
💡 The dark green outer skin must be completely peeled off, otherwise it will negatively affect the overall crunchiness.
⚠️ The step of 'squeezing out the water firmly' after salting is the most crucial part of this dish. The drier you squeeze it, the crunchier the texture and the better it absorbs the sauce.
✨ It is recommended to refrigerate the dish after seasoning before serving; the cold temperature will double the refreshing crunchiness.
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