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