1. Heat brown sugar in a small pan, over low flame.
2. When melted, add vinegar gradually, stirring continuously.
3. When fully dissolved and bubby, take off fire.
4. Cool to room temperature.
5. Add ginger, garlic, chopped basil and mint, chillies.
6. Add also olive oil, peanuts, salt, lemon juice.
7. Blend well with a small wire or balloon whisk.
8. Keep dressing refrigerated till required.
9. Heat plenty of water, to which salt is added.
10. Tear cabbage into rough square pieces leaf by leaf.
11. Trim broccoli into large florets.
12. Add both to boiling water, cover, take off fire.
13. Drain after a minute, run cold water and drain again.
14. Chop watermelon to chunky pieces.
15. Chop pineapple slices into 7-8 segments.
16. Refrigerate all individually, till required.

30 minutes before serving:

1. Take a large salad bowl.
2. Add watermelon, pineapple, cabbage, broccoli.
3. Add sesame seeds, salad leaves to above.
4. Drizzle prepared dressing, toss till all chunks are well coated.
5. Serve chilled salad, crisp and fresh.

Making time: 45 minutes
Makes: 4 servings
Shelflife: best fresh