Coconut-melon salad w/lime-habanero dres

4 Servings

Ingredients

Quantity Ingredient
¼ cup Fresh lime juice (curse of a manual squeezer)
2 teaspoons Sugar
1 teaspoon Minced Habanero (rehydrated from dried)
Salt to taste (we used very little)
1 Cucumber; unpeeled, seeded, and diced
1 cup Diced musk melon
¼ cup Shredded coconut; lightly toasted; for garnish
Chopped fresh mint (we used peppermint from our pot garden); for garnish

Directions

LIME-HABANERO DRESSING

SALAD

Date: 23 Mar 1996 19:37:16 +0900 From: "Scott Ashkenaz" <s_ashken@...> I've been delinquent. Here is a recipe that I served at the 1st Tokyo HotLuck. (Adapted from the Habanero Cookbook by DeWitt & Gerlach) Lime-habanero dressing: Mix it all together, and allow to sit at room temperature for at least 1 hour. (Side note: I drank some of the water that the habs were rehydrating in. (Can you say stupid?) INSTANT BURN! Yeowch! And then it instantly went away.) Salad: Combine the stuff. Add dressing. Toss until coated. Sprinkle the coconut & mint over the top. (Side note: the musk melon was not one of those famous US$80 melons that you've all heard about. This one was only US$15.)

It was great watching people taste this insidious dish. Cool, sweet, soothing, and then BLAM. The reaction is to have some more to cool it down.

CHILE-HEADS DIGEST V2 #276

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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