4 cups diced seedless watermelon
1 cup diced green pepper
1 cup diced sweet red pepper
1 cup diced red onion
1 cup sliced fresh carrots
2 jalapeno peppers, seeded and cut into rings
2 tablespoons rice vinegar
1 tablespoon canola oil
1 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup chopped unsalted peanuts
In a large bowl, combine the first 11 ingredients. Cover and refrigerate until serving. Just before serving, sprinkle with peanuts. Yield: about 8-1/2 cups.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.