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Vietnamese Watermelon Salad

Light, refreshing and humming with Vietnamese-inspired flavours, this watermelon salad is perfect to serve on a warm summer day.

Jess-watermelon salad 1

If you’ve never had a watermelon and cucumber salad before, you might be scratching your head a little bit. Trust me, it’s absolutely delicious! This is the perfect summer salad to wow your guests with. This dish is crisp, refreshing, and delightfully flavourful thanks to an out-of-this-world chilli, fish sauce and lime dressing. 

Drawing on the flavours of Vietnamese cuisine, this watermelon salad takes mere minutes to throw together. You’ll need only 10 simple ingredients and less than 20 minutes to make this. 

What are you waiting for? 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

Watermelon Salad

Frequently Asked Questions

Why deseed, salt and drain the cucumbers?

Scooping the seeds, and then salting and draining the cucumbers helps to season and firm up the cucumbers. This will also prevent the salad from becoming too watery.

Can I make this vegan?

You may substitute the fish sauce with vegan fish sauce for a completely vegan watermelon salad.


Watermelon Salad
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Watermelon Salad

Vietnamese Watermelon Salad

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  • Author: Jess Bunn
  • Total Time: <15 Minutes
  • Yield: 2-4 Servings
  • Diet: Vegetarian


Light, refreshing and humming with Vietnamese-inspired flavours, this watermelon salad is perfect to serve on a warm summer day.



Watermelon salad

  • 1 cucumber, deseeded and chopped
  • 6 radishes, thinly sliced
  • 60g peanuts, roasted, salted and chopped
  • 1/2 watermelon (roughly 700g)
  • 8g mint
  • 8g coriander

Fish sauce dressing

  • 60ml fish sauce
  • 1 Tbsp white sugar
  • 50ml lime juice
  • 1 clove of garlic, minced
  • 1 Thai chilli, stemmed and minced


  1. Halve the cucumber, scrape out the seeds and chop into bite-size chunks. Place into a colander, lightly sprinkle with salt and place over a bowl to drain. Set aside for 10 minutes.
  2. While the cucumber is draining, make the fish sauce dressing. In a small bowl, combine the fish sauce, honey, lime juice and 1/2 cup of water and stir until the sugar has dissolved. Add the garlic and chilli and stir to combine.
  3. Peel the watermelon and chop it into bite-sized pieces. Add to the drained and salted cucumber. Pick the mint and coriander leaves and add them to the watermelon and cucumber mixture. Add in the sliced radishes. Sprinkle over 60g of chopped roasted and salted peanuts. Pour over the dressing and toss.
  4. Serve and enjoy!
  • Category: Salad
  • Cuisine: Vietnamese-inspired


  • Serving Size: 1
  • Calories: 306.03kcal
  • Sugar: 24.52g
  • Sodium: 2843.55mg
  • Fat: 15.43g
  • Saturated Fat: 2.41g
  • Unsaturated Fat: 11.06g
  • Trans Fat: 0.01g
  • Carbohydrates: 37.39g
  • Fiber: 4.73g
  • Protein: 11.62g
  • Cholesterol: 0mg
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