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Ingredients
- 1 under-ripe cantaloupe
- 1/2 cup plain yogurt
- 1/2 teaspoon grated ginger
- 3/4 teaspoon curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Zest and juice of 1 lime, more to taste
- 4 teaspoons thinly sliced mint
Details
Cooking time 20mins
Adapted from latimes.com
Preparation
Step 1
1. Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length. Julienne the cantaloupe pieces, then place the pieces in a large colander or strainer to drain the excess juice while you prepare the dressing.
2. Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.
3. Toss the drained cantaloupe in the large bowl with the dressing and gently toss to combine. Taste the slaw and adjust the curry powder, salt and lime juice to taste. Do not dress more than 30 min in advance or your slaw will turn out soggy.
4. Stir in the sliced mint and serve the salad completely, or cover and refrigerate up to 30 minutes before serving. This makes about 6 cups slaw.
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