Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Unpeeled cucumbers; washed, halved, and |
| ; thinly sliced | |
| 1 cup | Watermelon chunks the size of playing; seeded |
| ; dice | |
| ½ small | Red onion; thinly sliced |
| 1 | Carrot; peeled and thinly |
| ; sliced | |
| ¼ cup | Rice wine vinegar; (you may substitute |
| ; white vinegar) | |
| ¼ cup | Sugar |
| 1 teaspoon | Red pepper flakes |
| 1 tablespoon | Chopped fresh mint |
| 1 tablespoon | Chopped cilantro |
| Salt and freshly cracked white pepper to | |
| ; taste |
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.