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Name: Melon Mango Slaw with Lime and Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1/6 whole cantaloupe; 1/6 small, whole watermelon; 1/2 small to medium mango; 1 1/2 inch piece ginger finely grated; 1/4 serrano pepper seeded, minced as small as possible; 10 mint leaves chiffonade; 1 tablespoon lime juice; zest from 1/2 lime; 1 teaspoon lemon juice; 1/4 teaspoon kosher salt to taste

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INGREDIENTS

1/6 whole cantaloupe
1/6 small, whole watermelon
1/2 small to medium mango
1 1/2 inch piece ginger ; finely grated
1/4 serrano pepper ; seeded, minced as small as possible
10 mint leaves ; chiffonade
1 tablespoon lime juice
zest from 1/2 lime
1 teaspoon lemon juice
1/4 teaspoon kosher salt ; to taste

Servings

INSTRUCTIONS

Peel 1/2 of the mango and julienne the other half the same way. Add it to the bowl with the melons. Add the grated ginger and minced serrano pepper. If you don't want the little bit of kick the pepper gives, just reduce or omit it.

Make the dressing by combining the juices, lime zest, and salt. Pour over the fruit and toss with the chiffonade mint.

Let sit for 30 minutes to allow the flavors to get know each other and serve!

NOTES

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Melon Mango Slaw with Lime and Ginger

1/6 whole cantaloupe
1/6 small, whole watermelon
1/2 small to medium mango
1 1/2 inch piece ginger finely grated
1/4 serrano pepper seeded, minced as small as possible
10 mint leaves chiffonade
1 tablespoon lime juice
 zest from 1/2 lime
1 teaspoon lemon juice
1/4 teaspoon kosher salt to taste

Slice a large wedge out of both the cantaloupe and watermelon that equals about 1/6 of each melon. Cut off the skin of both melons and remove the seeds of the cantaloupe. Julienne the slices using a sharp knife or any tool you may have in your kitchen. I have a mandoline with a julienne option that worked great. Place the julienned melons in a bowl.
Peel 1/2 of the mango and julienne the other half the same way. Add it to the bowl with the melons. Add the grated ginger and minced serrano pepper. If you don't want the little bit of kick the pepper gives, just reduce or omit it.
Make the dressing by combining the juices, lime zest, and salt. Pour over the fruit and toss with the chiffonade mint.
Let sit for 30 minutes to allow the flavors to get know each other and serve!

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 2 Servings

Calories: 30
Calories from Fat: 2 (7%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 163.2mg		6 %
Potassium 221.9mg		6 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.6g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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