Cantaloupe Salad with Thai Basil and Chile

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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
  • From soy sauce to Sriracha, the evolution of sauces

    What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.

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