Well Rooted Watermelon Rind Slaw
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Have Made It
Created by Umo Callins, RD from Well Rooted. Most people throw away the rind without a second thought. That is a missed opportunity. The white part of the watermelon rind is mild, crunchy, and takes on whatever flavor you give it. Shredded and tossed in a smoky honey dressing it becomes one of the most unexpectedly good things on the table.
This slaw pairs beautifully alongside the Chili Lime Shrimp Bowl or the Turkey Meatballs for a complete meal. Save the rind every time you cut a watermelon. Store it raw in the refrigerator for up to 5 days. Zero food waste and genuinely delicious.
Ingredients
For the slaw:
For the dressing:
Instructions
- Prep the rind — Using a vegetable peeler or sharp knife remove the dark green outer skin from the watermelon rind. Using a box grater or food processor shred the white rind into thin strips. Place in a large mixing bowl.
- Add the vegetables — Add the shredded purple cabbage and carrots to the bowl with the rind. Toss to combine.
- Make the dressing — In a small bowl whisk together the lime juice, apple cider vinegar, honey, sea salt, smoked paprika, and cumin until well combined. Taste and adjust lime or honey as needed.
- Dress and toss — Pour the dressing over the slaw mixture and toss well to coat every strand. Add the cilantro and toss again.
- Finish and serve — Top with pumpkin seeds and fresh watermelon cubes. Serve immediately or refrigerate for up to 2 days. The slaw gets even better after 30 minutes as the rind absorbs the dressing and softens slightly while keeping its crunch.
How to shred the rind:
- A box grater on the large holes works perfectly. A food processor with the shredding disc is even faster. Shred into thin strips similar to coleslaw, not too thick or it will be tough, and not too fine or it will get watery.
From Umo Callins, RD:
- Watermelon rind is something I wish more people knew about. It is mild, low calorie at 90 calories per serving², and genuinely crunchy. The pumpkin seeds are a natural source of zinc and magnesium. The smoked paprika and cumin bring a warmth that makes this feel like a year-round slaw, not just a summer side. This is a practical zero-waste recipe that reinforces one of the core messages of this collection: every part of the watermelon has value. (U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. Watermelon rind (FDC ID: 2747676). https://fdc.nal.usda.gov/food-details/2747676/nutrients)
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