Name: Ginger-Watermelon Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small poblano pepper, minced; 1-2 cucumbers, diced; 1/2 cup sliced green onion; 3-4 tablespoons minced ginger and carrots (see below); About 1/4 of a medium-sized watermelon, cut into small cubes (save for last); DRESSING:; Juice of 1 lime; 1/4 cup rice vinegar; 1 teaspoon kosher salt; 2-3 tablespoons olive oil; freshly-ground black pepper

Pickled Ginger and Carrots

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Adapted from Food52.com, which offers the brilliant tip that you can use a spoon to scrape skin off the ginger. It is the easiest way to peel ginger.

Ingredients

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1 cup ginger, peeled and sliced very thin
1/2 cup carrots, sliced thin
3/4 cup sugar
3/4 cup water
3/4 cup rice vinegar
1 1/2 teaspoons kosher salt

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Instructions

Fill a sterilized jar 3/4 full with ginger and carrots.
Simmer sugar, vinegar, salt and water, stirring frequently, to dissolve sugar. Bring it to a boil.
Pour over ginger.
Refrigerate overnight and use within two weeks.

Find it online: https://wolffsapplehouse.com/ginger-watermelon-salad/