Winter Melon Salad

A colorful winter melon salad with tomatoes and perilla leaves

Cooking time

15min

Calories

186kcal

Sodium

315mg

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.
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.
Mix together (A) to prepare the dressing.
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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