Curried Cantaloupe Slaw

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Los Angeles Times


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Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving.

1 under-ripe cantaloupe

1/2 cup plain yogurt

1/2 teaspoon grated ginger

3/4 teaspoon curry powder, or to taste

1/2 teaspoon salt, or to taste

Zest and juice of 1 lime, more to taste

4 teaspoons thinly sliced mint

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