Thai Watermelon Salad is a healthy and refreshing salad loaded with Thai flavors. Make it in under 10 minutes using simple ingredients.
About This Recipe
Thai Watermelon Salad is one of the most delicious salads that I have ever eaten in my life! Healthy, refreshing, and loaded with Thai flavors, this salad is a treat to the taste buds.
This Asian Watermelon Salad comes together in under 10 minutes using simple ingredients. Serve it for a light lunch or pair it with a soup or crusty bread for a filling one.
This salad is gluten-free and can be easily made vegan. If you plan to make it for a gathering, feel free to double or triple the recipe.
Check out the detailed video recipe to make this salad on my youtube channel.
Watermelon – Choose the best watermelon. Your salad is as good as the ingredients used to make it.
Cucumber – I personally like to use English cucumbers as they are seedless and very flavorful. You can also use Persian cucumbers or even regular cucumbers.
Peel the skin or keep it on, that’s totally up to you.
Onion – Red onions give a nice crunch and pungent and taste to the salad which pairs very well with the sweetness of the watermelon.
If they are too pungent, then slice and soak them in water for 10 minutes. Drain well and use in the salad.
Peanuts – Toasted peanuts give a lovely crunch to this salad. You can also replace peanuts with other nuts like cashew nuts, almonds, or seeds like sunflower seeds, flax seeds, etc.
To save time, I toast a big batch of peanuts and store them in an airtight container for up to 15 days.
Herbs – I have added mint leaves and Thai basil to this salad. Mint gives a very refreshing flavor while Thai basil makes this watermelon salad THAI.
If Thai Basil is not available, then use regular Italian basil.
Dressing Ingredients – I like to make a simple dressing using fresh lime juice, rice vinegar, fish sauce, grated fresh ginger, brown sugar, salt, and pepper.
To make this salad vegan, skip adding fish sauce and replace it with soy sauce.
How To Make Thai Watermelon Salad
Mix 4 cups of cubed seedless watermelon, ½ cup sliced cucumber, and 2 tablespoon sliced onions in a large mixing bowl.
To make the dressing, stir together 1 tablespoon lime juice, 1 tablespoon rice vinegar, ½ teaspoon fish sauce, ½ teaspoon grated ginger, 1 teaspoon brown sugar, salt to taste and ¼ teaspoon freshly ground black pepper in a small mixing bowl.
Pour the dressing over the salad and mix well.
Sprinkle roasted peanuts, mint, and basil on top. Serve immediately.
This salad is best served immediately after making it. Watermelon and cucumbers have lots of water content and when left for some time, they release a lot of liquid making the salad very unappetizing. However, you can do the prep beforehand and toss the ingredients together when ready to serve.
Cube the watermelon and slice the cucumber and onions. Store them in separate airtight containers in the fridge for up to 2 days.
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Thai Watermelon Salad Recipe
For The Salad
- 4 cups seedless watermelon (cubed and chilled)
- ½ cup sliced cucumbers
- 2 tablespoons thinly sliced onions
- 2 tablespoons crushed roasted peanuts
- 2 tablespoons whole mint leaves
- 2 tablespoons whole Thai basil leaves
For The Dressing
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- ½ teaspoon fish sauce (optional)
- ½ teaspoon grated ginger
- 1 teaspoon brown sugar
- salt (to taste)
- ¼ teaspoon freshly ground black pepper
- Mix watermelon, cucumber, and onions in a large mixing bowl.
- To make the dressing, stir together lime juice, rice vinegar, fish sauce, ginger, brown sugar, salt, and black pepper in a small mixing bowl.
- Pour the dressing over the salad and mix well.
- Sprinkle roasted peanuts, mint, and basil on top. Serve immediately.