INGREDIENTS
1 cup
Cilantro leaves with, stems tender
2
Scallions
3
lbs Watermelon, seedless
1 tbsp
Agave nectar
2 tbsp
Lime juice, fresh
3 tbsp
Soy sauce
2 tbsp
Tahini
1
Kosher salt
1/2 cup
Rice vinegar, unseasoned
1/4 cup
Sesame oil, toasted
1 tbsp
Ume plum vinegar