Description
A refreshing and vibrant Thai Watermelon Salad combining sweet and juicy watermelon cubes with crisp cucumbers, fresh herbs, and a tangy, savory dressing. Perfect for a light summer dish or a flavorful side, this salad balances textures and flavors with a hint of nuttiness from roasted cashews and aromatic mint and basil.
Ingredients
For the Dressing
- 1 tablespoon lime juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white or rice vinegar
- 1 teaspoon packed light brown sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon fish sauce or Worcestershire sauce
- Kosher salt and freshly cracked black pepper, to taste
For the Salad
- 4 cups seedless watermelon, cubed
- 1 to 2 seedless cucumbers, quartered
- 1 small Vidalia or sweet onion, thinly sliced
- 1/3 cup chopped roasted salted cashews
- 2 tablespoons fresh mint, roughly chopped
- 2 tablespoons fresh basil, roughly chopped
Instructions
- Prepare the Dressing: In a medium bowl, whisk together lime juice, low sodium soy sauce, white or rice vinegar, packed light brown sugar, grated ginger, and fish sauce or Worcestershire sauce until well combined. Season the dressing with kosher salt and freshly cracked black pepper to taste. Set aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large bowl, add the cubed seedless watermelon, quartered seedless cucumbers, roughly chopped fresh mint and basil, and chopped roasted salted cashews. Gently toss the ingredients to mix them evenly.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Using a rubber spatula, gently fold the dressing into the salad to ensure all ingredients are coated without mashing the watermelon.
- Add Onion and Serve: Add the thinly sliced Vidalia or sweet onions to the salad and give a final gentle toss. Serve immediately for the best texture and flavor.
- Optional Make-Ahead: If preparing the salad in advance, combine the watermelon, cucumbers, herbs, and dressing in a bowl and cover tightly with plastic wrap. Refrigerate overnight. Add the sliced onions and cashews right before serving to maintain their crispness.
Notes
- This salad contains nuts due to the cashews; omit or substitute for nut-free options if needed.
- To keep the salad fresh if making ahead, do not add onions and cashews until just before serving.
- You can substitute fish sauce with Worcestershire sauce for a milder flavor or to accommodate dietary restrictions.
- Use low sodium soy sauce to control salt levels and enhance the freshness of the salad.
- This salad is best served chilled for maximum refreshment.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai