Burmese Gin Thoke Melon Salad
- 1/2 small seedless watermelon (2½ pounds)
- 1/2 ripe cantaloupe melon (1 1/2 pounds)
- 1/4 ripe honeydew melon (1 pound)
- 2 (3-inch) pieces young ginger, peeled and minced (1/3 cup), or 2 (3-inch) pieces regular ginger, peeled and minced (1/3 cup)
- 1/4 cup sesame seeds, toasted
- 1/4 cup lime juice (from 3 to 4 limes)
- 1/4 cup low-sodium soy sauce
- 1/2 cup extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon sugar
- 1 3/4 teaspoons kosher salt
- 1 cup dried green lentils
- 2 cups wide-flake unsweetened coconut
- 1 1/4 cups blanched raw peanuts
- 4 fresh kaffir lime leaves, chopped
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cantaloupe melon (1 1/2 pounds), ripe (1/2)
- Green lentils, dried (1 cup)
- Honeydew melon (1 pound), ripe (1/4)
- Kaffir lime, fresh leaves (4)
- Peanuts, raw (1 1/4 cups)
- Watermelon (2 1/2 pounds), small seedless (1/2)
- Wide-flake unsweetened coconut (2 cups)
- Young ginger (2 (3-inch) pieces)
- Condiments
Soy sauce, low-sodium (1/4 cup)
- Cooking & Baking
- Kosher salt (1 3/4 teaspoons)
- Olive oil, extra-virgin (1/2 cup)
- Sesame seeds, toasted (1/4 cup)
- Sugar (2 1/3 tablespoons)
- Drinks
- Lime juice (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 21, 2012 (6 months ago).
20 people saved this recipe.
