Watermelon Rind and Daikon Salad

For most of us, watermelon rinds are a throw away part of a fruit. But for people like my mother, watermelon rinds are extra flesh to cut and and slice into salads or pickles (I will be sharing her recipe in the next few days so you can try it at home – it’s yummy). I grew up eating watermelon rinds in all different shapes and forms and can attest to the fact that they are absolutely fantastic! And since I love to peel daikon into noodle like ribbons (daikon noodles with creamy avocado sauce), I’m showing you how to make a quick daikon and watermelon rind salad with sriracha mayo.

This is a quick and easy recipe I love making when I cook a Japanese meal. It makes a great side dish to pick at or add to curries (like my dear hubby does) or even sandwiches (like a banh mi).

Only six ingredients are needed and the entire preparation doesn’t take more than 25 minutes (including the 15 minutes you will need to soak the watermelon rind and daikon). It’s a little sweet, creamy, umami and refreshingly crunchy!

Serve this watermelon rind and daikon salad with sriracha mayo with miso curry, Korean sticky chicken, or  next to teriyaki pork rolls.

Watermelon Rind and Daikon Salad

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Yummy Watermelon Rind and Daikon Salad tossed in a simple Sriracha Mayo Dressing. Only 10 minutes to make and the perfect side dish or condiment to curries and sandwiches!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 people 1x
• Category: Salads
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 4 ounces watermelon rind
• 4 ounces daikon
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon ginger (peeled and grated)
• 1 teaspoon sriracha sauce
• salt and pepper to taste

Instructions

1. Fill a large bowl with water and add 1 tbsp coarse sea salt (put less if you are using small crystals).
2. Remove the outer layer of the daikon using a vegetable peeler. Continue peeling long narrow ribbons (lengthwise) until all the daikon is used.
3. Pare watermelon rind and remove all pink portions. Cut rind in long 1/2 inch thick pieces. Repeat the same step you did for the daikon and use vegetable peeler to make noodles.
4. Put daikon and watermelon rind noodles in salted water and soak for 15 minutes.
5. Drain and squeeze the noodles with your fingers to remove excess water. Wrap daikon and watermelon in paper towel and pat dry, to remove as much water as you can without breaking the noodles. Transfer to a bowl and set aside.
6. Add mayonnaise, sriracha and ginger to the bowl and stir until all the ingredient make a creamy sauce. Season with salt and pepper and serve immediately.

Nutrition

• Serving Size:
• Calories: 126
• Sugar: 4 g
• Sodium: 584.4 mg
• Fat: 10.6 g
• Saturated Fat: 1.6 g
• Carbohydrates: 6.7 g
• Fiber: 1.2 g
• Protein: 1.8 g
• Cholesterol: 5.8 mg

Keywords: recipe, appetizer, side, otsumami, snack

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