Coconut-melon salad w/lime-habanero dres
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lime juice (curse of a manual squeezer) |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Minced Habanero (rehydrated from dried) |
| Salt to taste (we used very little) | ||
| 1 | Cucumber; unpeeled, seeded, and diced | |
| 1 | cup | Diced musk melon |
| ¼ | cup | Shredded coconut; lightly toasted; for garnish |
| Chopped fresh mint (we used peppermint from our pot garden); for garnish | ||
Directions
LIME-HABANERO DRESSING
SALAD
Date: 23 Mar 1996 19:37:16 +0900 From: "Scott Ashkenaz" <s_ashken@...> I've been delinquent. Here is a recipe that I served at the 1st Tokyo HotLuck. (Adapted from the Habanero Cookbook by DeWitt & Gerlach) Lime-habanero dressing: Mix it all together, and allow to sit at room temperature for at least 1 hour. (Side note: I drank some of the water that the habs were rehydrating in. (Can you say stupid?) INSTANT BURN! Yeowch! And then it instantly went away.) Salad: Combine the stuff. Add dressing. Toss until coated. Sprinkle the coconut & mint over the top. (Side note: the musk melon was not one of those famous US$80 melons that you've all heard about. This one was only US$15.)
It was great watching people taste this insidious dish. Cool, sweet, soothing, and then BLAM. The reaction is to have some more to cool it down.
CHILE-HEADS DIGEST V2 #276
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .