I think I’ve cut about a bajillion watermelons this Summer.
Not even joking, I’ve probably cut at least 100. We’ve got this little planter box out in our backyard that we’ve been using and a sort of compost pile for the moment. There are so many rinds out there that it looks like a freaking watermelon graveyard. In fact, my little sister told someone we were trying to grow watermelons (LOL).
So I don’t know if you’ve ever heard of this combination before, but I’ve been so curious to see what it was like. I’m guessing that many people would find this a very strange combination and I’d have to say I understand where they’re coming from. On the other hand, I really love anything that’s covered in a peanut sauce. I also love every single ingredient in this separately so I decided to finally give this a shot.
My verdict? Well, obviously you can tell from the fact that I’m sharing it with you I really loved it. Even more than that, I think it’s a great way to use the last watermelons of this season. Omg, I’m so sad that they’re starting to go out of season but I’m also the type of person who likes to save dessert for last. What I mean by that is that I enjoy keeping seasonal things in they’re proper season so that they’re more enjoyable. Except berries, those I HAVE to have all year long so I don’t mind cheating tbh.
Anyways, this salad is super simple to throw together and you can use literally any veggies you’d like. The main key is to add the watermelon for that pop of refreshing sweetness. I know it sounds really weird but it’s so good.
I used some of the veggies I had on hand like radishes, carrots, and zoodled zucchini. You can of course change any of these with something you like better. Snap peas and mushrooms would be amazing for sure. Let me know if you’re brave enough to try this and what you think. I’ve been eating this everyday this week and I’m still loving it.
This wildly unique combination is such a great Summer dish. Serve it as a side or throw in some beans and tempeh to make a delicious lunch. Serve as soon as possible.
- 1/4 cup natural peanut butter
- 1/4 cup tamari or soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon chili garlic paste
- 1 tablespoon maple syrup
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 cups fresh watermelon, in small cubes
- 3-4 mandarins, peeled and separated
- 3 cups fresh kale, stems removed and finely chopped
- 1 cup purple cabbage, finely chopped
- 1 large carrot, thinly sliced
- 1 cup red radishes, thinly sliced
- 1 large zucchini, spiralized
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
- Stir together the ingredients for the sauce in a medium mixing bowl until smooth.
- Add all the fresh fruits and veggies to the bowl and toss to coat completely.