Best 5 Malaysian Watermelon Salad Recipes

Malaysian watermelon salad, also known as "kerabu tembikai", is a refreshing and flavorful dish that combines the sweetness of watermelon with a tangy and spicy dressing. Originating in Malaysia, this salad is a popular side dish or appetizer that can be enjoyed on its own or as a complement to a main course. With its vibrant colors and unique blend of flavors, Malaysian watermelon salad is a delightful treat that offers a taste of Malaysian cuisine.

Here are our top 5 tried and tested recipes!

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad image

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Provided by Myra L.

Categories Salad Fruit Salad Recipes

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad image

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Provided by Myra L

Categories Fruit Salads

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad image

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Provided by Myra L

Categories Fruit Salads

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad image

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Provided by Myra L

Categories Fruit Salads

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g

MALAYSIAN WATERMELON SALAD

Malaysian Watermelon Salad image

Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.

Provided by Myra L

Categories Fruit Salads

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups seasoned rice vinegar
2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
2 shallots, chopped
2 teaspoons crushed red pepper flakes, or to taste
¼ cup light brown sugar
1 teaspoon salt
4 cups watermelon rind, white part only, cut into 1/2-inch cubes
1 (1 pound) package thick cut bacon
½ cup peeled and chopped fresh ginger root
2 cloves garlic, peeled
4 limes, juiced
1 cup seasoned rice vinegar
2 tablespoons light brown sugar
½ teaspoon salt
1 bunch cilantro, stems and leaves separated
12 cups chilled seedless watermelon, peeled and cut into 1-inch cubes
1 bunch green onions, chopped

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.

Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g

Tips:

Choose a ripe, flavorful watermelon. A good watermelon should be heavy for its size, have a smooth, symmetrical rind, and a deep red color. Avoid watermelons with bruises or soft spots.
Cut the watermelon into small, bite-sized pieces. This will make it easier to eat and will help the flavors to meld together.
Use a variety of herbs and spices to flavor the salad. Some popular choices include mint, cilantro, basil, ginger, and lemongrass. Feel free to experiment with different combinations to find your favorite flavor profile.
Add a little bit of sweetness to the salad. This can be done with honey, sugar, or agave syrup. You can also use fresh fruit, such as pineapple or mango.
Serve the salad chilled. This will help to keep it refreshing and flavorful.

Conclusion:

Malaysian watermelon salad is a delicious and refreshing dish that is perfect for a hot summer day. It is easy to make and can be tailored to your own personal taste preferences. So next time you have a watermelon on hand, be sure to give this salad a try!