Spicy Cucumber-Watermelon Relish
- Active Time 10m
- Total Time 10m
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
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, for 4 to 5 days.
Serving size = 2 tablespoons
Recipe reprinted by permission of Hearst Books. All rights reserved.
nutrition information per serving
10 calories; 0g total fat; 0mg cholesterol; 2mg sodium; 2g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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