Recipe: Cantaloupe Salad

Makes four servings.

Bold flavors may be the buzz du jour, but in order to make those bright notes pop, you’ll need a reliable and versatile base. That’s where summer staple cantaloupe comes in. Chef Paul Liew of Straits of Malacca uses the cooling fruit for his tropical salad because of its sweet, yet mild “honey-like flavor.” Ready to turn this side into an entrée? Liew likes to top the salad with crab-stuffed cantaloupe blossoms.


Pro tip: Cutting the melon lengthwise over a colander keeps your prep surface tidy and allows you to save the melon juice for something special, like a hyper-seasonal rum cocktail.


Photograph by Anna Jones/OMS; Styling by Jeff Martin

Recipe from Chef Paul Liew of Straits of Malacca.

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