Asian Style Watermelon Salad Recipes

ASIAN WATERMELON SALAD

Steps:

• Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F.
• Add the sliced shallot and cook (make sure you reserve the other portion for your dressing), stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
• Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl.
• Add the watermelon and toss to combine.
• Let sit 10 minutes.
• Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top salad with chopped peanuts and fried shallot.

ASIAN WATERMELON SALAD RECIPE

Steps:

• To begin making the Asian Watermelon Salad recipe, Firstly refrigerate the watermelon for at least an hour ahead of preparing the salad.
• In a large bowl, gently combine all the salad ingredients except the lime zest and the peanuts.
• Do not replace Baby Radish with Long white/Daikon because it has a very peppery taste and can be overpowering. Simply skip if you do not find baby radish
• In another small mixing bowl add all the ingredients mentioned under 'For dressing' and mix well.
• Pour the dressing over the salad and top it with crushed peanuts and the lime zest.
• Serve Asian Watermelon Salad on its own for a light and healthy dinner or you can also serve it as a side dish with Mushroom Fried Rice.

ASIAN-STYLE WATERMELON SALAD

Steps:

• Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
• For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
• Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
• Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
• Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
• Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.

ASIAN WATERMELON SALAD

Steps:

• Combine watermelon, cucumbers, nuts, cilantro and mint in large bowl.
• Mix remaining ingredients until blended.
• Add vinegar mixture to salad just before serving; mix lightly.

ASIAN WATERMELON SALAD

Steps:

• Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
• Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
• Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.