SIDE DISH

CURRIED CANTALOUPE SLAW

Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving.

• 1 under-ripe cantaloupe

• ½ cup plain yogurt

• ½ teaspoon grated ginger

• 3/4 teaspoon curry powder, or to taste

• ½ teaspoon salt, or to taste

• Zest and juice of 1 lime, more to taste

• 4 teaspoons thinly sliced mint

Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length. Julienne the cantaloupe pieces, then place the pieces in a large colander or strainer to drain the excess juice while you prepare the dressing.

Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.

Toss the drained cantaloupe in the large bowl with the dressing and gently toss to combine. Taste the slaw and adjust the curry powder, salt and lime juice to taste.

Stir in the sliced mint and serve the salad, or cover and refrigerate up to 30 minutes before serving. This makes about 6 cups slaw. Total time: 20 minutes. Makes 6 to 8 servings.

Per serving (based on 8): 36 calories, 0 fat, 1 mg cholesterol, 1 g protein, 7 g carbohydrate, 1 g fiber, 167 mg sodium.

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