Sweet & Refreshing Melon Cup Salad
A Delightful Melon Cup Salad Recipe for Summer
Looking for a simple yet visually appealing finger food? Try this delightful cup salad made with sweet Korean melon (chamoe)! The refreshing sweetness of the melon combined with a crisp texture creates a delightful appetizer or dessert that’s perfect for warmer weather. It’s ideal for special occasions, home parties, or even as a light snack.
Salad Ingredients
- 2 ripe Korean melons (chamoe)
- 2 imitation crab sticks (kani kama)
- 1 hard-boiled egg
- 1/3 cucumber
- 3 Tbsp mayonnaise
- 1 Tbsp plain yogurt
Garnish Ingredients
- 3 chicory leaves
- 8 blueberries
- 2 cherry tomatoes
- 3 chicory leaves
- 8 blueberries
- 2 cherry tomatoes
Cooking Instructions
Step 1
First, prepare the imitation crab sticks. Gently shred them lengthwise with your fingers, then finely chop them into about 1cm pieces. Their soft texture will blend beautifully with the salad.
Step 2
Wash the cucumber thoroughly. You can peel it or leave the skin on. Finely chop it into about 0.5cm pieces. After chopping, place the cucumber in a sieve to drain excess moisture, which will help prevent the salad from becoming watery.
Step 3
Prepare one hard-boiled egg. Separate the yolk and white. Finely chop the egg white into about 0.5cm pieces. You can save the yolk for later use in other dishes or as a garnish.
Step 4
Finely chop about 1/4 of a Korean melon, discarding the seeds and skin. Add the chopped melon, shredded imitation crab, chopped cucumber, and chopped egg white to a bowl. Now, add 3 tablespoons of mayonnaise and 1 tablespoon of plain yogurt. The yogurt adds a lovely tanginess that enhances the flavor.
Step 5
Gently mix all the ingredients in the bowl with a spatula or spoon until well combined. Ensure the mayonnaise and yogurt evenly coat the other ingredients to create a delicious salad filling. Taste and adjust the amount of mayonnaise or yogurt if needed, according to your preference.
Step 6
Now, let’s prepare the Korean melons to hold the salad. Wash two whole Korean melons and cut them in half lengthwise. Then, carefully scoop out the seeds using a spoon to create a hollow space for the filling.
Step 7
After scooping out the seeds, cut each half melon into two pieces, resulting in four cup-shaped melon halves. If you prefer smaller portions, you can cut each melon into quarters first and then scoop out the seeds from each section. This creates charming melon cups.
Step 8
Place one chicory leaf inside each prepared melon cup. The chicory acts as a barrier to prevent moisture from the salad from making the melon soggy, and it also adds a fresh visual appeal. Spoon the prepared melon salad filling into the cups.
Step 9
Garnish the filled melon cups attractively. You can halve the cherry tomatoes or place them whole, and add blueberries to enhance the colors. You can also use decorative strips of the melon rind for an extra touch.
Step 10
Your beautiful and delicious Korean melon cup salad is now complete! Enjoy this wonderful finger food where the sweet, refreshing melon meets crisp vegetables and tender imitation crab. It tastes even better when chilled in the refrigerator before serving.
