Coconut-melon Salad W/lime-habanero Dres
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Fresh lime juice, curse of a |
| manual squeezer | ||
| 2 | t | Sugar |
| 1 | t | Minced Habanero, rehydrated |
| from dried | ||
| Salt to taste, we used very | ||
| little | ||
| 1 | Cucumber, unpeeled seeded | |
| and diced | ||
| 1 | c | Diced musk melon |
| 1/4 | c | Shredded coconut, lightly |
| toasted for garnish | ||
| Chopped fresh mint, we used | ||
| peppermint from our pot | ||
| garden for garnish |
INSTRUCTIONS
Date: 23 Mar 1996 19:37:16 +0900 From: "Scott Ashkenaz" <s_ashken@kla.com> 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 98
Total Fat: 11g
Cholesterol: 0mg
Sodium: 80.3mg
Potassium: 124.7mg
Carbohydrates: 22.3g
Fiber: 1.1g
Sugar: 14.8g
Protein: 2.9g