- Combine cantaloupe, cucumber, carrot and pineapple in large serving bowl; cover and chill 1 hour.
- Meanwhile, prepare Sweet Chili-Lime Dressing.
- To serve, line 6 individual salad plates with equal amounts of lettuce.
- Add banana, cashews and mint to cantaloupe mixture.
- Shake dressing; pour 1/4 cupful over fruit mixture and toss gently to coat all pieces. Spoon 1 cup fruit salad into center of each lettuce-lined plate.
- Serve with additional dressing as desired. (Refrigerate any remaining dressing up to 1 week.) *Sweet Chili-Lime Dressing: Combine 1/2 cup vegetable oil, 1/3 cup Kikkoman Thai Style Chili Sauce, 1-1/2 teaspoons grated lime peel, 1/4 cup fresh lime juice, 1/4 cup honey and 1/2 teaspoon salt in jar with screwtop lid. Cover and shake until well blended; refrigerate.
Mandalay Fruit Salad
ingredients
2 cups bite-size cantaloupe chunks
1 cucumber, peeled, seeded and cut into bite-size chunks
1 carrot, shredded
2 cans (8 oz. each) pineapple chunks, well drained
Sweet Chili-Lime Dressing*
1 large head butter lettuce, separated, washed and patted dry
1 ripe banana, cut into 1/2-inch thick slices
1/2 cup roasted salted cashews
1/4 cup packed mint leaves, thinly sliced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
