Cantaloupe Salad With Lime Mint And Ginger Recipes

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CANTALOUPE SALAD WITH LIME, MINT, AND GINGER



Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories     Salad     Fruit     Ginger     Breakfast     Brunch     Side     Low Fat     Quick & Easy     Low Cal     Lime     Cantaloupe     Mint     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING



Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories     salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

  • If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  • Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  • Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  • To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

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