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Slaw Watermelon Recipe

Name: Victory Sandwich Bars SLAW WATERMELON Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 4 cups green cabbage; 1 cups red cabbage; 1 cup carrots (shredded); 1 cup English cucumber (thinly sliced); 0.5 cup watermelon radish (thinly sliced or julienned); 0.5 cup red onion (thinly sliced); 0.25 cup fresh mint leaves (chiffonade); 0.75 cup feta cheese (crumbled); 1 whole jalapeño (seeded and finely chopped); 0.25 cup water (for quick-pickle); 2 tbs white wine vinegar; 1 tsp granulated sugar; 0.25 tsp kosher salt (for pickling); 0.5 cup mayonnaise; 0.25 cup Greek yogurt (plain, optional to lighten); 2 tbs fresh lime juice; 1 tsp honey; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 cup fresh watermelon (seedless, small dice); 0.25 cup extra mint leaves (for garnish); 2 tbs toasted pepitas or sunflower seeds (optional crunch); 1 tsp extra-virgin olive oil (optional finish)

Inspired by Victory Sandwich Bar

Time30m

Serves6

cabbage, onion SALAD, carrots, watermelon radish, jalapeño, cucumbers, mayo, feta, mint

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Ingredients

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Slaw Base

4 cups Green cabbage

1 cups red cabbage

1 cup carrots (shredded)

1 cup English cucumber (thinly sliced)

1/2 cup watermelon radish (thinly sliced or julienned)

1/2 cup red onion (thinly sliced)

1/4 cup fresh mint leaves (chiffonade)

3/4 cup feta cheese (crumbled)

Heat & Pickle

1 whole jalapeño (seeded and finely chopped)

1/4 cup water (for quick-pickle)

2 tbs white wine vinegar

1 tsp granulated sugar

1/4 tsp kosher salt (for pickling)

Dressing

1/2 cup Mayonnaise

1/4 cup Greek yogurt (plain, optional to lighten)

2 tbs Fresh lime juice

1 tsp Honey

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Finish & Garnish

1 cup fresh watermelon (seedless, small dice)

1/4 cup extra mint leaves (for garnish)

2 tbs toasted pepitas or sunflower seeds (optional crunch)

1 tsp extra-virgin olive oil (optional finish)

Method

Slaw Base

Prepare cabbages

Trim core from green and red cabbage. Thinly slice or shred green cabbage to yield about 4 cups. Thinly slice red cabbage to yield about 1 cup. Place both in a large mixing bowl.

Add vegetables

Add the shredded carrots, thinly sliced cucumber, watermelon radish, and thinly sliced red onion to the bowl with the cabbages. Gently toss to combine so vegetables are evenly distributed.

Add crumbled feta and chopped mint to the slaw base but reserve some mint for garnish. Toss lightly so the cheese and mint are distributed; keep slaw chilled while preparing dressing.

Heat & Pickle

Quick-pickle jalapeño

Place the chopped jalapeño in a small heatproof bowl. In a small saucepan bring 1/4 cup water, 2 tbsp white wine vinegar, 1 tsp sugar, and 1/4 tsp kosher salt to a simmer until sugar dissolves (about 1–2 minutes). Pour the hot pickling liquid over the jalapeños and let sit for at least 10 minutes (or up to 30 minutes) to soften heat and add brightness. Drain before adding to slaw; reserve 1 tsp of pickling liquid for dressing if desired.

Dressing

Make dressing

In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning: add more lime for brightness, honey if too tart, or a pinch more salt.

If you reserved 1 tsp of jalapeño pickling liquid, whisk it into the dressing for extra tang and a touch of heat.

Finish & Garnish

Assemble slaw

Pour the dressing over the slaw base and toss thoroughly but gently so the dressing coats all vegetables without bruising. Add the drained pickled jalapeño and fold in evenly. Taste and adjust with salt, pepper, or lime juice as needed.

Add watermelon and serve

Fold in the diced watermelon just before serving so it stays juicy and intact. Sprinkle the remaining mint leaves and toasted pepitas (if using) over the top. Drizzle 1 tsp extra-virgin olive oil for sheen if desired.

Serve immediately or chill up to 1 hour. If chilled longer, stir gently before serving; watermelon may release some juice—drain any excess if you prefer a less-wet slaw.