Crunchy Watermelon Salad

Total Time: 38 mins Preparation Time: 35 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 slice seedless watermelon, medium size wedge, cubed
• 1/2 chinese cabbage (wombok)
• 2 tablespoons caster sugar
• 6 green onions, sliced in diagonal chunks
• 2 red chilies, deseeded and finely sliced
• 1 piece fresh ginger, 4 cm peeled and cut into fine strips
• 200 g fried egg noodles, broken up
• 1/4 bunch fresh coriander, chopped (cilantro)
• 1/4 bunch fresh mint leaves, torn
• 2 teaspoons lightly toasted sesame seeds
• 2 limes, juice and zest of
• 1/4 cup palm sugar or 1/4 cup soft brown sugar
• 1/4 cup fish sauce

Recipe

• 1 finley slice the cabbage and place in a large bowl filled with water; sprinkle over caster sugar. leave to stand for at least 30 minutes in a cool place.
• 2 in a small bowl, mix the palm sugar or soft brown sugar with the lime zest, juice and fish sauce. stir until the sugar is dissolved.
• 3 drain the wombok, and then add green onions, chillies, ginger and crispy noodles. toss well until combined. add the seedless watermelon and mix gently.
• 4 pour the dressing over the salad and toss well. garnish with fresh coriander, mint leaves and toasted sesame seeds.
• 5 serve immediately as the noodles will lose their crispness.