Malaysian Watermelon Salad

Name: Malaysian Watermelon Salad
Total time: 130
Yield: 8
Ingredients: 1.5 cups seasoned rice vinegar; 2 (3 inch) pieces fresh ginger root, peeled and lightly crushed; 2 shallots, chopped; 2 teaspoons crushed red pepper flakes, or to taste; 0.25 cup light brown sugar; 1 teaspoon salt; 4 cups watermelon rind, white part only, cut into 1/2-inch cubes; 1 (1 pound) package thick cut bacon; 0.5 cup peeled and chopped fresh ginger root; 2 cloves garlic, peeled; 4 limes, juiced; 1 cup seasoned rice vinegar; 2 tablespoons light brown sugar; 0.5 teaspoon salt; 1 bunch cilantro, stems and leaves separated; 12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes; 1 bunch green onions, chopped

Recipe by Myra L from allrecipes.com

Side Dish 2 Hr. 10 Mins.

Ingredients

8 servings

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1.5 cups seasoned rice vinegar
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2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
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2 shallots, chopped
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2 teaspoons crushed red pepper flakes, or to taste
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0.25 cup light brown sugar
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1 teaspoon salt
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4 cups watermelon rind, white part only, cut into 1/2-inch cubes
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1 (1 pound) package thick cut bacon
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0.5 cup peeled and chopped fresh ginger root

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2 cloves garlic, peeled
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4 limes, juiced
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1 cup seasoned rice vinegar
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2 tablespoons light brown sugar
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0.5 teaspoon salt
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1 bunch cilantro, stems and leaves separated
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12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
•

1 bunch green onions, chopped

Instructions

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.
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.
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.
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.