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Spicy Cucumber-Watermelon Relish

Source: Salsas, Sambals, Chutneys & Chow Chows
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 40
This is a variation on the classic cucumber relish that is omnipresent in the cuisines of Southeast Asia. Various versions of this simple, spicy relish appear in restaurants, street stalls, and homes throughout the region, but none contains watermelon - or at least none that I've seen. But I think it works, and it is truly international because guess what the Number One most popular fruit of the world is? That's right, watermelon. This is a good relish with grilled shellfish of any variety.
2 unpeeled cucumbers, washed, halved, and thinly sliced
1 cup watermelon chunks, the size of playing dice, seeded
1/2 small red onion, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup rice wine vinegar (you may substitute white vinegar)
1/4 cup sugar
1 teaspoon red pepper flakes
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
salt and freshly cracked white pepper to taste
Spicy Cucumber-Watermelon Relish Recipe at
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days.

Serving size = 2 tablespoons

Recipe reprinted by permission of Hearst Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 40
Calories: 10
Sodium: 2mg
% Cal. from Fat: 0%
Carbohydrates, Total: 2g
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