Malaysian-Style Watermelon Salad

Ingredients

• 2.5 cups seasoned rice vinegar , divided
• 6 tablespoons light brown sugar , divided
• 2 , 3 inch
• 2 shallots , chopped
• 2 teaspoons crushed red pepper flakes , or to taste
• 1.5 teaspoons salt , divided
• 4 cups watermelon rind , white part only, cut into 1/2-inch cubes
• 1 , 1 pound
• 0.5 cups peeled and chopped fresh ginger root
• 2 cloves garlic , peeled
• 4 limes , juiced
• 1 bunch cilantro , stems and leaves separated, divided
• 12 cups seedless watermelon , peeled and cut into 1-inch cubes
• 1 bunch green onions , chopped

Instructions

1. 1

   Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.

2. 2

   Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.

3. 3

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.

4. 4

   Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.

5. 5

   To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.