On our recent travels, we ate at a seafood restaurant that topped their fish with a green papaya slaw that I fell in love with. It was so refreshing in the 90+ temps and humidity we had every day. In all honestly, this slaw may not have ANY of the same ingredients except the mint but it has the same refreshing splash you need on those hot humid evenings. It's perfect on chicken or fish. - ChezSuzanne —TheWimpyVegetarian
Test Kitchen Notes
While this slaw may, from the recipe, threaten to be too sweet, the generous quantity of ginger, and the citrus, mint and tiny pinch of salt hold the fruit sugar in check. Sometimes we forget that mint is an herb. This slaw magically brings that into focus, while countering the strength of the mint with the bold but distinct flavors of the citrus and ginger. I could eat this luscious dish any time of day or night. Just make sure to prepare a double, or better yet a triple, batch because you’ll crave some later, and tomorrow, too. A new summer favorite!! - AntoniaJames —AntoniaJames
2 hearty servings
small, whole watermelon
small to medium mango
1 1/2 inch
piece of ginger, finely grated
serrano pepper, seeded, minced as small as possible
Slice a large wedge out of both the cantaloupe and watermelon that equals about 1/6 of each melon. Cut off the skin of both melons and remove the seeds of the cantaloupe. Julienne the slices using a sharp knife or any tool you may have in your kitchen. I have a mandoline with a julienne option that worked great. Place the julienned melons in a bowl.
Peel 1/2 of the mango and julienne the other half the same way. Add it to the bowl with the melons. Add the grated ginger and minced serrano pepper. If you don't want the little bit of kick the pepper gives, just reduce or omit it.
Make the dressing by combining the juices, lime zest, and salt. Pour over the fruit and toss with the chiffonade mint.
Let sit for 30 minutes to allow the flavors to get know each other and serve!