This Vietnamese-style salad is a great accompaniment to summer's barbequed foods.
|1 1⁄2||seedless cucumbers (large, cut into 1/2-inch pieces)|
|3 c||watermelon (cubed into 1/2-inch pieces)|
|3 1⁄2 T||lime juice (fresh)|
|3 T||hoisin sauce|
|1⁄4 c||cilantro (fresh, chopped)|
|2 T||mint (fresh, chopped)|
|1⁄3 c||peanuts (coarsely chopped)|
Place the cucumbers and watermelon in a large bowl, covered, and refrigerate for at least 15 minutes and up to 4 hours. Drain the excess liquid.
In a small bowl, whisk together the lime juice and hoisin sauce. Drizzle over the cucumber and watermelon and toss to coat. Top with cilantro, mint, and peanuts.