This Thai watermelon salad is the ULTIMATE refresher salad for a warm summer evening. It has loads of crispy textures, thanks to the irresistible combination of juicy, bright, sweet, red watermelon & baby cucumber, plus there are bright flavours from cilantro, mint and fresh chilli. And what makes it a Thai salad? well…it’s all in the dressing. To start, there’s roasted sesame oil, soy sauce, lime juice, and fresh ginger. Plus it’s paired up with a little red onion and roasted peanuts. Great things going on here, so keep that hot weather coming, I want to enjoy this salad all summer long!
So I guess you could say this is the first of what can be considered a summer recipe this year. Terrible isn’t it? Not that I haven’t been eating summery salads and loads of fresh berries this past month…it’s just that I haven’t had much of a chance to share new recipes with you. That thing called “corporate day job” has been interfering with my creative mojo which helps me produce inspired and beautiful summer recipes.
But thankfully, I can soon recharge, since summer vacation is just around the corner. And this year, I’ll be spending three work-free weeks in Hamburg. Time in which I will be enjoying my apartment, the city, and what looks to be the best summer we have had in eons! But it’s not all swimming and sunning planned, I actually have a new project. An Elle Republic project. In the next weeks I will be working to relaunch the blog — which means it will be WAY faster and have some new functionality to make it easier to find recipes using specific ingredients or based on a specific category. All in all, simply more user-friendly.
Back when I started this blog, I didn’t really have a clue about building websites, so with the help of YouTube, I basically built this website over my Christmas vacation, thinking it had to look pretty. Fair enough, pretty is good, but pretty and smart is so much better. So after three years of blogging and listening to endless podcasts, I have a whole lot more experience and a better understanding of what is really needed to move from good to great. So stay tuned!
Other ideas for this Thai Watermelon Salad
Back to talking about this super yummy, super simple Thai watermelon salad recipe. Just a little tip. This salad is also really tasty with the addition of jumbo prawns or shrimp. If you want to add prawns to this salad, then you’ll need: 12-16 large raw prawns, from sustainable sources, peeled. Lightly oil the prawns and cook them simply, in a wok or skillet, seasoning them as they cook with a dash of sesame oil, sea salt and freshly ground black pepper. Stir-fry lightly for a few minutes until cooked through, then allow to cool before adding to the salad. Enjoy!
Thai Watermelon Salad
- Juice of 2 limes
- 2 teaspoons muscovado raw cane sugar (or coconut palm sugar)
- 2 teaspoons roasted sesame oil
- 1/2 teaspoon soy sauce
- 1 clove garlic minced
- 1 tablespoon ginger, peeled and minced
- 1 red chilli pepper, seeds removed, thinly sliced
- 1/4 whole watermelon (seedless), cubed (about 5 cups)
- 3 mini-cucumbers, sliced (or 1/2 English cucumber peeled, seeded and cut into thin slices)
- 1 small red onion, thinly sliced
- 1 handful fresh cilantro, leaves removed
- 1 handful fresh mint, chopped
- 3 tablespoons unsalted roasted peanuts
- coarse sea salt, to taste
In a large bowl, whisk together the lime juice, sugar, sesame oil, soy sauce, garlic, ginger and chilli. Add the cubed watermelon, cucumber and red onion; toss to combine. Let sit 10 minutes to marinate.
To serve, add the cilantro and mint, season with salt and toss to combine. Top with peanuts and serve. Enjoy!
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