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Curried cantaloupe slaw

Time 20 minutes
Yields Serves 6 to 8
Curried cantaloupe slaw
(Ricardo DeAratanha / Los Angeles Times)
1

Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length. Julienne the cantaloupe pieces, then place the pieces in a large colander or strainer to drain the excess juice while you prepare the dressing.

2

Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.

3

Toss the drained cantaloupe in the large bowl with the dressing and gently toss to combine. Taste the slaw and adjust the curry powder, salt and lime juice to taste.

4

Stir in the sliced mint and serve the salad completely, or cover and refrigerate up to 30 minutes before serving. This makes about 6 cups slaw.

Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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