Instructions

1. 1

   Remove seeds from chamae and slice into 1 cm half-moons.

2. 2

   Slice cucumber diagonally and thinly slice red onion; soak onion in cold water for 5 minutes.

3. 3

   Roll and chiffonade perilla leaves; place melon, cucumber, and drained onion in a large bowl.

4. 4

   Whisk lemon juice, olive oil, honey, salt, pepper, and ground perilla into a creamy dressing.

5. 5

   Toss vegetables with dressing, then add perilla leaves and toss once more.

6. 6

   Chill for 10 minutes in the fridge and serve immediately.

Tips

Nutrition (per serving)