Watermelon Rind Slaw & Coleslaw Recipe - Uses For Watermelon Rind | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Watermelon Rind Slaw & Coleslaw Recipe - Uses For Watermelon Rind | The Nibble Webzine Of Food Adventures
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RECIPES: Watermelon Rind Slaw and Coleslaw

Don’t throw away your watermelon rinds.

Watermelon rind is not only edible; it can be turned into crunchy slaws and watermelon pickleswatermelon pickles (pickled watermelon rind).

Here are two crunchy, fun recipes from the Watermelon Promotion BoardWatermelon Promotion Board, which has the best collection of watermelon recipes.

The slaw has a yogurt dressing while the coleslaw has an oil and rice vinegar vinaigrette with watermelon chunks.

Ingredients For 4 One-Cup Servings

Ingredients For The Dressing

  • 1/4 cup fat-free, plain Greek yogurt
  • 1/4 cup low-fat sour cream
  • 1 1/2 tablespoons stone-ground mustard
  • 1 tablespoon apple cider vinegar
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon poppy seeds
  • 2 teaspoons olive oil
  • Dash salt and pepper (to taste)
    Ingredients For The Slaw

  • 4 cups grated watermelon rind with fruit and green peel removed
  • 1 cup grated carrot
  • 1-1/2 cups diced fresh pineapple

    1. BLEND the dressing thoroughly in a small bowl. Set aside.

    2. PLACE the watermelon rind on several layers of paper towels to soak up the excess juice.

    3. PLACE the dressing, rind, carrot, and pineapple in a medium-sized bowl, and toss to thoroughly coat.

    4. CHILL for at least 1 hour to allow the flavors to meld.

    Watermelon rind replaces cabbage in this tasty slaw. We even added some watermelon chunks to our Watermelon Rind Coleslaw, for a pop of color and juicy sweetness! Created by Mr. Food Test Kitchen.

    Ingredients For 10 Servings

  • ½ whole medium-sized watermelon
  • 3 tablespoons vegetable oil
  • ½ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

    1. CUT the watermelon from rind from the flesh and remove the green peel. Discard the peel.

    2. CUT the red flesh into 1/2-inch chunks. Place 1-1/2 cups in a bowl and set aside the remaining flesh.

    3. SHRED the white rind a food processor with a shredding attachment, or a box grater. Place it in a large bowl (you should have about 6 cups).

    4. WHISK together in a small bowl the oil, vinegar, sugar and salt. Pour the oil mixture over the rind and toss until evenly coated. Stir in watermelon chunks from the bowl.

    5. CHILL at least 1 hour before serving.


    [1] If you can’t use a large watermelon, round mini versions are available (photo © Good Eggs).

    [2] Watermelon slaw (photo and recipe © National Watermelon Promotion Board).

    [3] Watermelon coleslaw with watermelon chunks (photo and recipe © National Watermelon Promotion Board).

    [4] If you want to collect rinds from slices your family has eaten, you can wash them under running cold water (photo © National Watermelon Promotion Board)




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