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Tangy Melon Salad (Selada Buah Saus Mustard) Recipe

Tangy Melon Salad (Selada Buah Saus Mustard) Recipe

Tangy Melon Salad (Selada Buah Saus Mustard) Recipe

Indonesians have mastered the fine art of creating the most addictive, luscious salads out of a variety of fresh fruits. Here, two vibrantly colored melons complement each other’s flavors while a tangy dressing adds a surprisingly savory accent to an otherwise sweet dish. I love eating this Tangy Melon Salad on a hot summer day or anytime I’m craving fresh fruits. The mustard and white wine vinegar contrast beautifully with the sweet and juicy melons.

Ingredients :

    • 1/2 cantaloupe or rock melon (1 lb/500 g)
    • 1/3 small watermelon (1 lb/500 g)

TANGY MUSTARD DRESSING :

    • 1/4 teaspoon salt
    • Freshly ground black pepper to taste
    • 1/8 teaspoon ground red chili pepper
    • 11/2 tablespoons sugar
    • 1 teaspoon white wine vinegar
    • 1 tablespoon dijon mustard
    • 5 tablespoons olive oil

Method :

    1. Use a melon baller to extract little balls from both the cantaloupe and the watermelon. Do this step over a large mixing bowl, so both the melon balls and all their natural juices are captured in the bowl.
    2. Whisk together the Tangy Mustard Dressing ingredients in a medium sized bowl until thoroughly combined and smooth. Drizzle this dressing over the melon balls and toss together gently until evenly coated. Refrigerate for 15 to 30 minutes before serving.

SERVES 4
PREPARATION TIME : 15-20 MINUTES