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+ servings

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

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.
Estimated Cost Per Serving:
Nutrition Facts
Watermelon Rind, Carrot & Pineapple Slaw
Per
 
140 g
Calories
160
% Daily Value*
Fat
 
4.7
g
7
%
Saturated Fat
 
1.5
g
9
%
Carbohydrates
 
29
g
10
%
Fibre
 
2.7
g
11
%
Sugars
 
11
g
12
%
Protein
 
3.1
g
6
%
Cholesterol
 
5
mg
2
%
Sodium
 
100
mg
4
%
Potassium
 
231
mg
7
%
Calcium
 
70
mg
7
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe from Industry Partner The National Watermelon Promotion Board
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