Watermelon Rind, Carrot & Pineapple Slaw
Jul 11, 2016
Watermelon Rind, Carrot & Pineapple Slaw
Some fruit creates a lot of waste when you throw away the seeds or the peel, but did you know all of the watermelon can be used? Save your rinds and make this yummy slaw. In addition to being environmentally friendly and economical, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow!
Ingredients
Dressing
- 1/4 cup Fat-Free Greek Yogurt
- 1/4 cup Low-Fat Sour Cream
- 1 1/2 tbsp Stone-Ground Mustard
- 1 tbsp Apple Cider Vinegar
- 4 tsp Fresh Lemon Juice
- 1 tbsp Sugar
- 1 tsp Poppy Seeds
- 2 tsp olive oil
- salt and pepper to taste
Slaw
- 4 cups Watermelon rind grated with fruit and green peel removed
- 1 cup Carrot grated
- 1 1/2 cup Pineapple fresh, diced
Instructions
- Place watermelon rind on several layers of paper towels to soak up excess fluid while you prepare the dressing and other ingredients.
- In a small bowl, blend dressing thoroughly and set aside.
- In a medium-sized bowl add dressing, rind, carrot, and pineapple and toss to thoroughly coat.
Notes
Recipe from Industry Partner The National Watermelon Promotion Board
Nutrition
Calories: 160kcalCarbohydrates: 29gProtein: 3.1gFat: 4.7gSodium: 70mgFiber: 2.7g
Tried this recipe?Let us know how it was!