It may sound unusual at first, but the right fruit can make a wonderful slaw, particularly in the summer. Melons are a perfect example. When they’re ripe, cantaloupes are rich and sweet and meltingly soft; slightly underripe, cantaloupes are more delicately flavored with firmer flesh — perfect for slaw.
Base the dressing for this slaw on yogurt, a tangy and more refreshing alternative to mayonnaise, which would only flatten the flavor. Season the dressing with a dash of curry powder. It takes only a small amount to emphasize the savory aspects of the flavor.
Curried cantaloupe slaw
1under-ripe cantaloupe (see note)
1/2 cup plain yogurt
1/2 teaspoon grated ginger
3/4teaspoon curry powder, or to taste
1/2teaspoon salt, or to taste
Zest and juice of 1 lime, more to taste
4teaspoons thinly sliced mint
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.
Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.
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.
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.
Note: 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.
Makes 8 servings. Per serving: 36 calories; 1 gram protein; 7 grams carbohydrate; 1 gram fiber; 0 fat; 1 milligram cholesterol; 167 milligrams sodium.
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