We used watermelon rind instead of traditional cabbage to make this tasty, extra-summery version of one of our favorite go-alongs. Watermelon rind is not only edible and gives this coleslaw a nice crunchy texture, it’s quite tasty. We even added some watermelon chunks to our Watermelon Rind Coleslaw, for a pop of color and juicy sweetness! Created by Mr. Food Test Kitchen.
Cut watermelon from rind and cut the flesh into 1/2-inch chunks. Place 1-1/2 cups in a bowl and set aside remaining watermelon (see Note).
In a food processor with a shredding attachment, shred watermelon rind; place in a large bowl (you should end up with about 6 cups).
In a small bowl, whisk oil, vinegar, sugar, and salt. Pour oil mixture over rind and toss until evenly coated. Stir in watermelon chunks (from the bowl); let chill at least 1 hour before serving.