Description
Light, refreshing and humming with Vietnamese-inspired flavours, this watermelon salad is perfect to serve on a warm summer day.
Ingredients
Units
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
Instructions
- 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.
- 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.
- 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.
- Serve and enjoy!
- Category: Salad
- Cuisine: Vietnamese-inspired
Nutrition
- 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
