Winter Melon Salad
A colorful winter melon salad with tomatoes and perilla leaves
15 minutes
186kcal
0.3g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Remove the seeds and cotton from the winter melon. Thickly peel off the rind and cut into 5 mm (0.2 in.) thick wedges. Boil until soft in lightly salted (extra) water and drain.
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Cut the bell pepper into 1 cm (0.4 in.) thick, 3 to 4 cm (1.5 in.) long strips. Slice the tomato into wedges.
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Mix together (A) to prepare the dressing.
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Pile (1) and (2) into bowls, sprinkle on the julienned perilla and pour on the dressing.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Tomatoes - wedge cut
Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.
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