Melon Coleslaw Recipes
BEEF KEFTA WITH MELON SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.
- Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
- Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
- Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.
Nutrition Facts : Calories 416 calorie, Fat 24 grams, SaturatedFat 8 grams, Cholesterol 104 milligrams, Sodium 1336 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 33 grams
WATERMELON RIND SLAW RECIPE BY TASTY
Cutting up some watermelon? Don't throw away the rind! Watermelon rind is full of a heart-healthy nonessential amino acid called citrulline. Try cutting up the rind and throwing it into a slaw for your next potluck!
Provided by Rachel Gaewski
Categories Sides
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice watermelon and in a colander, toss the watermelon rind with 1 teaspoon of salt. Let sit for 30 minutes to draw out excess moisture.
- Meanwhile, combine the bell pepper, carrots, cabbage, and scallions in a large bowl.
- In a small bowl, whisk together the tahini, apple cider vinegar, and maple syrup. Slowly drizzle in the olive oil, whisking continuously, until emulsified. If necessary, thin the dressing with cold water. Season with the remaining ½ teaspoon salt and the pepper.
- Pat the watermelon rind dry with a paper towel and add to the bowl with the other vegetables. Pour in the dressing and toss well to coat.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, Sugar 19 grams
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