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Ingredientes
- 1 1/2 lrg English hothouse cucumbers cut 1/2" pcs
- 3 c. cubed (1/2") seeded watermelon
- 3 1/2 Tbsp. fresh lime juice
- 3 Tbsp. hoisin sauce Freshly-grnd black pepper to taste
- 1/4 c. minced fresh cilantro
- 2 Tbsp. minced fresh mint
- 1/3 c. coarsely-minced lightly-salted dry-roasted peanuts
Direcciones
- Combine cucumbers (about 3 c.) and watermelon in medium bowl. Cover with plastic wrap and chill at least 15 min and up to 4 hrs. Drain; throw away liquid.
- Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mix and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.
- This recipe yields 6 servings.
- Comments: A Vietnamese-style salad which makes a refreshing accompaniment to any kind of barbecued meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 6 servings | |
| Calories 20 | |
| Calories from Fat 3 | 15% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 26mg | 1% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.33g | 2% |
| Protein 0.34g | 1% |
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