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Malaysian Watermelon Salad

Rated as 5 out of 5 Stars
1

"Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious."
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Ingredients

2 h 10 m servings 323
Original recipe yields 8 servings

Directions

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  1. Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
  3. For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
  4. To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.

Footnotes

  • Editor's Note
  • Buy a large seedless watermelon, and use all the flesh and about half the rind to make the salad.

Nutrition Facts


Per Serving: 323 calories; 8.7 55.1 10.1 20 2461 Full nutrition

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Reviews

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Completely addictive! We cut the pickle and dressing recipes in half, and used one "personal" watermelon to make 8 servings (use an entire pound of bacon, though -- the bacon really makes the d...

This was refreshing and very tasty. Perfect as a side dish for a summer meal. I used a personal sized melon for the two of us but I would use a regular sized watermelon in the future because the...

I followed the recipe without any changes other than leaving the bacon on the side for people to add as wanted - we have a few vegetarians in our extended family. Everyone loved it from the 2 y...