Malaysian-Style Watermelon Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.'}

📊 Nutrition Facts

Per serving (8 servings total)