Watermelon Rind Slaw
Most people toss watermelon rinds without a second thought — but they’re crisp, refreshing bite makes them perfect for slaw. This recipe transforms what’s usually discarded into a vibrant, crunchy dish that celebrates sustainability and seasonal eating. It’s a refreshing counterpoint to heavier holiday fare and a conversation starter at any table.
It may sound unconventional, but I promise it works. While pickling watermelon rind, I figured out that it was possible to condition the rind to make it soft enough to eat. We have both watermelon and cucumbers in our rescue boxes this month. While these fruits are naturally cooling (cucurbitacin and lycopene)— perfect for summer — a tangy vinaigrette transforms them into a dish that feels right at home in November.
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Watermelon Rind Slaw
Vegetables For Salad:
pink salt for curing the rind
2 cups watermelon rind, green skin peeled off and shredded
1 cup cucumber, thinly sliced or julienned (peel if the skin is too bitter)
2 cups cabbage, shredded (whatever color you like)
1 cup carrots, peeled (shredded or matchsticks)
Sesame seeds or toasted nuts (optional garnish)
Vinaigrette:
3 tbsp of Dijon mustard
2 tbsp maple syrup
1/4 cup apple cider vinegar
1/2 cup olive oil
1 clove of garlic, minced
pinch of red pepper flakes
pink salt and black pepper to taste
Serves 6-8
Sprinkle salt generously over the shredded rind and let it sit for 15–20 minutes to draw out moisture. Then blanch briefly in boiling water (1–2 minutes) and shock in cold water to soften while keeping a pleasant bite. Marinate the rind in half the vinaigrette for at least 3 hours. Add the remaining vegetables 30 minutes before serving, then toss with the rest of the dressing just before bringing it to the table. Finish with sesame seeds or toasted nuts for crunch and serve immediately while the slaw is crisp and vibrant.
Watermelon and Cucumber Recipes
When we waste food, we waste opportunities, resources, and hope.
- Tristam Stuart
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