Cantaloupe Salad with Thai Basil and Chile

iStockphoto
Note: Have everything cut and ready, but mix just before serving.

Ingredients
  • 1 medium to large cantaloupe, peeled, seeded and cut into bite-sized chunks
  • 1 red jalapeño pepper, partially seeded and cut into small dice
  • 2/3 cup torn Thai, Cinnamon or Spicy Globe basil leaves (regular basil can be used)
  • 3 to 4 tablespoons rice vinegar
  • Generous pinch sugar
  • Salt and pepper to taste
Instructions

1. Gently combine all ingredients, tasting as you add each one. Set out in a bowl with long bamboo skewers.

2. Spear chunks of melon to eat. You can top the pulao with the melon as well.

Prep time: 
Total time: 
Yield: 
Serves 8

Top Recipes

Book Excerpts

The Rules for Pan-Seared Steak

J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.