75% would make again
Watermelon Rind Slaw
featured in Food Scraps You Didn’t Know You Could Eat
Cutting up some watermelon? Don’t throw away the rind! Watermelon rind is full of a heart-healthy nonessential amino acid called citrulline. Try cutting up the rind and throwing it into a slaw for your next potluck!
for 4 servings
- 3 cups watermelon rind (300 g), thinly sliced (outer green skin and pink flesh removed)
- 1 ½ teaspoons kosher salt, divided plus more to taste
- 1 red bell pepper, seeded and thinly sliced
- 2 medium carrots, grated
- 2 cups purple cabbage (200 g), thinly sliced
- 2 scallions, thinly sliced
- ¼ cup tahini (60 mL)
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon cold water, if necessary
- ½ teaspoon freshly ground black pepper
- Calories 258
- Fat 15g
- Carbs 30g
- Fiber 5g
- Sugar 19g
- Protein 4g
Estimated values based on one serving size.
- Slice watermelon and in a colander, toss the watermelon rind with 1 teaspoon of salt. Let sit for 30 minutes to draw out excess moisture.
- Meanwhile, combine the bell pepper, carrots, cabbage, and scallions in a large bowl.
- In a small bowl, whisk together the tahini, apple cider vinegar, and maple syrup. Slowly drizzle in the olive oil, whisking continuously, until emulsified. If necessary, thin the dressing with cold water. Season with the remaining ½ teaspoon salt and the pepper.
- Pat the watermelon rind dry with a paper towel and add to the bowl with the other vegetables. Pour in the dressing and toss well to coat.