Side Pannel
Thai Melon Salad
Ingredients List
- Stephen Ceideburg
- 5 lb Melons
- 2 Or 3 Serrano chiles
- 5 oz Lime juice
- 1 oz Thai fish sauce (nam pla)
- 1 1/4 oz Palm or coconut sugar (or
- -brown sugar)
- 3 oz Ground peanuts
- 1/2 oz Dried shrimp
- 1/2 tb Crushed lime leaves *
- 3/4 ts Garlic puree
- Cilantro leaves, for garnish
Directions
* I assume she means "makrut" or Thai lime leaves. S.C.
This recipe, from the City Restaurant and Border Grill
in Los Angeles, presents melons in a sweet and savory
context. In order to have a contrast of colors and
flavors, use portions of several melons. The recipe
calls for approximately 2 pounds of prepared melon
about half a pound per person. The specialty items may
be found in Thai grocery stores.
Cut the melons into small dice or thin ribbons.
Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar,
pea- nuts, dried shrimp, crushed lime leaves and
garlic puree in a blender; blend until thoroughly
mixed. Pour over the salad and garnish with cilantro
leaves.
PER SERVING: 165 calories, 5 g protein, 21 g
carbohydrate, 7 g fat (1 g saturated), 0 mg
cholesterol, 506 mg sodium, 3 g fiber.
This recipe, from the City Restaurant and Border Grill
in Los Angeles, presents melons in a sweet and savory
context. In order to have a contrast of colors and
flavors, use portions of several melons. The recipe
calls for approximately 2 pounds of prepared melon
about half a pound per person. The specialty items may
be found in Thai grocery stores.
Cut the melons into small dice or thin ribbons.
Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar,
pea- nuts, dried shrimp, crushed lime leaves and
garlic puree in a blender; blend until thoroughly
mixed. Pour over the salad and garnish with cilantro
leaves.
PER SERVING: 165 calories, 5 g protein, 21 g
carbohydrate, 7 g fat (1 g saturated), 0 mg
cholesterol, 506 mg sodium, 3 g fiber.
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