1/2 melon, cut into 1/2 in cubes

neutral oil

1/2 head red cabbage, thinly shaved, avoiding the core

1 bunch cilantro, stems and leaves, roughly chopped

2 limes, zest and juice

1/4 cup chili oil (see recipe-within-a-recipe below)

2 tbsp olive oil

1/2 tsp salt

 

        To make the chili oil:

 

        2 cups neutral oil

        1/4 cup chili flakes

        1 tsp salt

 

        1) Heat 1/2 cup of the oil until it shimmers. Remove from heat and add the chili flakes and salt.

        2) Let sit until fragrant, about 3 minutes.

        3) Add the rest of the oil to cool it and keep the pepper flakes from burning.

        4) Let cool and store in a jar on the counter. It will get more nuanced as it ages. 

 

To make the cabbage salad:

1) Heat a frying pan (cast iron if you have one) until it's screaming hot. Add just enough melon cubes to cover the pan but with space between, as with roasting vegetables. Char in batches if necessary. Don't stir. Let the melon brown and char. There will be smoke and that's OK.

2) Add a glug (2 tbsp) of neutral oil to loosen any pieces sticking to the pan and continue to fry the melon until it's got a golden crust on the pan side (you're charring just one side) and has loosened from the pan, about 7 minutes. Remove from heat.

3) Combine all the ingredients except the melon and toss to coat evenly. Taste and adjust the seasoning as desired. Scatter the melon over top and serve.