U.S. Miami: Watermelon Salad

So, I recently learned that Caribbean and Latin cooking is so popular in Florida that there is a term for the fusion food created there… Floribbean. I mean, come on. This recipe is inspired mainly by that word, and also by the season getting warmer and the sunshine coming in. It hails from a restaurant near me in Northern California that refers to its style of food as Alta Cocina “Inspired by flavors of Mexico & infused by experience, local ingredients & modern flair”. I feel like that matches the Florribean vibe. Wherever it comes from and whatever it reminds you of, it is delicious.

Watermelon Salad plate

This for me is like summer on a plate. Fresh watermelon, crunchy cabbage slaw, and a spicy tangy mango-habañero dressing.

Watermelon Salad

Watermelon Salad with Mango Habañero Dressing

Serves 6-8

1 medium watermelon (about 4-5 pounds), peeled and cubed into 1/2-inch squares
9 ounces arugula
Red Cabbage Slaw (see recipe below)
Mango-Habañero Vinaigrette (see recipe below) – use up to 1 cup, or to your taste
½ cup Queso Fresco or feta cheese
Tajin seasoning
Basil leaves, torn, to taste (optional)

  1. On a large platter, arrange watermelon cubes.

  2. Layer on arugula, then top with the cabbage slaw.

  3. Drizzle with the mango-habañero vinaigrette, and top with crumbled cheese and a sprinkle of Tajin.

  4. Garnish with torn basil leaves, if desired.

Mango-Habañero Vinaigrette

1/4 medium red onion, peeled
2 cloves garlic, peeled
1 (15-ounce) can diced mango, drained
2 habanero chilies, deveined
1 tablespoon honey, or more to taste
3/4 cup seasoned rice vinegar
1/4 cup canola oil

  1. Add all ingredients except for the oil to a high-powered blender.

  2. Puree until smooth.

  3. With the motor running, slowly add the canola oil and blend until emulsified.

Red Cabbage Slaw

1/4 cup seasoned rice vinegar
1/8 cup orange juice
1 tablespoon lime juice
1 tablespoon honey
3 tablespoons canola oil
1/2 head red cabbage, finely shredded
2 red bell peppers, finely julienned
Salt and pepper to taste

  1. In a large bowl, whisk together vinegar, juices, honey, and oil.

  2. Add shredded cabbage and peppers and toss to combine.

  3. Season with salt and pepper to taste.

  4. Let the slaw sit in the fridge while preparing the rest of the salad.

Inspired by Posada Restaurant and based on a shared recipe in the local newspaper

United StatesMaria DawsonSalad, VegetarianComment