Don’t throw away your watermelon rinds! Try out our easy and quick Korean-style watermelon rind salad recipe this Summer. Thinly sliced watermelon rinds are used to create a refreshing and spicy salad.
Our Korean-style Summer Watermelon Rind Salad
This is a delicious recipe to add to your summer salad rotation. It’s so quick and easy to make! Plus you get to use more of your watermelon so that nothing goes to waste! Winning! This spicy watermelon salad recipe is so refreshing. Having a summer get-together with friends or family? This would make a great side dish that will surprise friends and family.
There are only four ingredients you need to make the spicy dressing for this salad. You’ll be able to find these ingredients in your local Asian market or online. The Korean red chili pepper powder (gochugaru) and the mushroom umami powder will be the two ingredients that you may not be able to find easily in a regular grocery store.
Watermelon rind benefits you didn’t know about
The pink flesh is the most popular component of the watermelon, although the entire fruit, like its cousin, the cucumber, is edible. This includes green scraps, which are generally thrown away in the compost bin.
Fiber – The rind of a watermelon is high in fiber, which is one of its advantages. A high-fiber diet provides plenty of health advantages.
Lower blood pressure – If your doctor has told you to try to decrease your blood pressure, consider eating watermelon with the rind and all. According to certain studies, watermelon extract supplements can assist obese individuals to regulate their blood pressure.
What to serve with spicy watermelon rind salad
Serve this spicy watermelon rind salad with freshly steamed rice and protein of your choice. If you’re staying low carb then have this with an array of other vegetable side dishes and protein. See suggestions below!
Need protein recipes to go with this salad?
- Best and Easiest Beef Bulgogi
- Kimchi Sauce Chicken Stir-Fry
- Gochujang Stir-fried Chicken
- Best Korean BBQ Short Ribs (LA Galbi Gui)
More vegetable sides you’ll love
- Korean Soybean Sprouts Side (Kongnamul Muchim)
- Whole30 Asian-style Stir-fried Eggplant
- Korean Fresh Kimchi (Geot-Jeori)
- Easy Asian Pan-Fried Zucchini
- Rind from ¼ of a medium-sized watermelon (about 2 cups after sliced)
- ¼ cup iodized salt
- ½ medium yellow onion, sliced thin
- ¼ cup Korean chives (buchu), chopped
- Slice off the outer watermelon rind/shell, the dark green part, and discard. Slice the fleshy part of the watermelon rind as paper-thin as possible at about 3” in length.
- Take the sliced watermelon rind, sliced onion, and salt in a bowl with salt. Let it sit in the salt for about 4 hours. Halfway through the time, turn it all over so the top pieces go to the bottom and the bottom pieces come to the top.
- After 4 hours, squeeze as much of the liquid out of the sliced rinds and onion as possible. Do not rinse the salt off. You can throw away the excess liquid.
- Mix all of the spicy seasoning ingredients together with the sliced rinds and onion.
- Serve immediately and enjoy!
*Or substitute with Dasida beef stock powder (if not vegan/vegetarian/Whole30/Paleo)
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