Cantaloupe Salad with Thai Basil and Chile

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

  • 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

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: 
Serves 8

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