Cucumber Peel Salad
Turn leftover watermelon rind into a zesty, crunchy delight with this bold and flavorful Asian-inspired salad! This unique recipe transforms often-discarded watermelon rind into a tangy, spicy side dish by marinating it with savory soy sauce, aromatic sesame oil, and fiery Lao Gan Ma chili crisp. The magic happens when crispy rind shreds are tossed with garlic, vinegar, and a touch of sugar for balance, then topped with sizzling fragrant oil infused with bean paste and dried red peppers. Perfect as a refreshing appetizer or palate-cleansing side, this dish offers an irresistible mix of textures—from the crisp rind to the rich, spicy dressing. With its punchy umami flavors and hint of Sichuan flower pepper tingle, this zero-waste creation proves watermelon rind is the secret ingredient you've been missing. Quick to prepare yet packed with complex flavors, it's a sustainable way to enjoy every part of your watermelon!
