Best 8 Asian Watermelon Salad Recipes

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:

• 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

Steps:

• Whisk all the dressing ingredients together in a small bowl.
• Cut both melons into small cubes or use a melon baller if you prefer. Cut watermelon into small cubes, removing the seeds as you go. Slice the cucumber into thick slices and then half moons or quarters.
• Bring watermelon, melon cubes and cucumber pieces together on one plate. Drizzle with the dressing and give it a few grinds of black pepper.
• Sprinkle with small pieces of torn mint and crushed peanuts.

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.

CUCUMBER-WATERMELON SALAD

Steps:

• Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Steps:

• Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.

MALAYSIAN WATERMELON SALAD

Steps:

• Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
• For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
• To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.