Refreshing Korean Melon Salad (Chamoe Salad) – Park Na-rae & Choi Hwa-jung Style
The Perfect Light Appetizer for Home Parties! Easy Chamoe Salad Recipe with a Special Dressing Secret
On a special home party day when guests were visiting, I pondered what kind of light appetizer would be perfect to enjoy with Cava before the main meal. This led me to create the Chamoe Salad, inspired by recipes from Park Na-rae and Choi Hwa-jung. Its crisp texture, natural sweetness, and tangy dressing are a delightful way to whet your appetite.
Salad Ingredients- 1 Korean Melon (Chamoe)
- Optional toppings: Pomegranate seeds, mint, dill, lemon zest, baby greens, etc., as desired
Cooking Instructions
Step 1
First, wash the Korean melon thoroughly. Since we’ll be using the yellow peel for color in the salad, scrub it well with baking soda and then rinse under running water multiple times until it feels squeaky clean. Ensuring it’s perfectly clean is key.
Step 2
Now, use a vegetable peeler to remove the skin. You can peel the entire melon if you prefer, but I like to leave some of the yellow peel visible in patches. This adds a beautiful color contrast and makes the salad look even more appealing. Feel free to adjust how much peel you remove according to your preference.
Step 3
Cut the Korean melon in half lengthwise. Then, using a spoon or a small scooper, gently scrape out the seeds and the soft inner part, separating it from the flesh. We’ll be using this inner part for the dressing.
Step 4
Slice the halved melon into thin rounds, about 0.5 cm thick. If you slice them too thinly, they might lose their satisfying crunch. Slicing them to an appropriate thickness is a tip for retaining the best texture.
Step 5
It’s time to make the star of the Chamoe Salad: the dressing! Place the scooped-out inner part of the melon (the seedy portion) into a fine-mesh sieve. Gently press with a spoon to extract only the juice. This juice will form the base of our dressing, offering a subtle sweetness and aroma from the melon.
Step 6
In a bowl, combine the strained melon juice with all the dressing ingredients: 1 Tbsp olive oil, 2 Tbsp lemon juice, 2 Tbsp allulose, a pinch of salt, and a dash of pepper. Whisk everything together with a small whisk or a fork until well combined and emulsified. Taste and adjust the sweetness or tartness to your liking. You’ve now created a delicious dressing!
Step 7
Arrange the prepared melon slices attractively on a serving plate. Drizzle the homemade Chamoe dressing evenly over the melon slices, ensuring every piece is coated for a harmonious flavor.
Step 8
Finally, garnish the salad with your chosen toppings. On the day of the home party, I added some fresh mint leaves that I’m growing for cocktails. The refreshing aroma of mint pairs wonderfully with the melon.
Step 9
For that particular gathering, I also added vibrant pomegranate seeds and some cute baby greens left over from making a cobb salad. The colorful toppings made the salad look even more festive and appetizing. Adding dill or lemon zest would also introduce a lovely zesty note.
