Vegan From Bon Appétit Flavors of the World, July 2002
Makes 6 servings.
A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.
1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups) 3 cups 1/2-inch cubes seeded watermelon 3 1/2 tablespoons fresh lime juice 3 tablespoons hoisin sauce 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint 1/3 cup coarsely chopped lightly salted dry-roasted peanuts
Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid. Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.
