Shredded Cabbage, Melon and Mint Salad

Every year near the end of the summer, when melons and cabbages are ready for harvest, Chef Serge Madikians looks forward to making this refreshing salad at his restaurant, Serevan, in New York’s Hudson Valley. He suggests serving it as a small appetizer or in place of coleslaw at a barbecue. The salad needs a lot of acidity and should be dressed and seasoned just before serving; otherwise, the melons will give off too much of their juices and make it bland. The chef, an Armenian who hails from Iran, calls for zereshk, the tart dried fruit of the European barberry plant. You can find them at Middle Eastern grocery stores and online, but you can use dried red currants instead if you prefer.