Start to finish: 15 minutes
Using both chilies called for in this recipe gives the dish a real kick. The heat is nicely moderated by the sweet watermelon and mango. But if you don't like things spicy, back down to half the amount of chilies. Also, if you don't have or want to use mirin, substitute juice from 1 lime.
Recipe from the Associated Press.
2 cups peeled, seeded and chopped cucumber
2 cups diced watermelon
2 cups diced fresh mango
3 tablespoons chopped fresh mint, plus whole leaves to serve
1 red chili, thinly sliced
1 green chili, thinly sliced
1 tablespoon fish sauce
1 tablespoon mirin (rice wine)
1/3 cup olive oil
Salt and ground black pepper
In a large bowl, combine the cucumber, watermelon, mango, chopped mint and red and green chilies. Mix gently.
In a liquid measuring cup, whisk together the fish sauce, mirin and olive oil. Drizzle over the salad, then mix gently. Season with salt and pepper. Serve garnished with mint leaves.
Per serving: 170 calories; 110 calories from fat (65 percent of total calories); 12 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 17 g carbohydrate; 1 g protein; 2 g fiber; 320 mg sodium.