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Asian Watermelon Salad


Rate this recipe 4.5/5 (4 Votes)


  • 1/3 cup peanut or vegetable oil
  • 2 small shallots (1 thinly sliced, 1 finely chopped)
  • Kosher salt
  • Juice of 3 limes
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 2-inch piece ginger, peeled and minced
  • 1 red jalapeno pepper, thinly sliced
  • 4 cups chopped seedless watermelon
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh mint
  • 3 tablespoons cocktail peanuts, roughly chopped
  • can add grilled meat


Servings 6
Preparation time 25mins
Cooking time 30mins
Adapted from


Step 1

Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Drain the watermelon. Add the watermelon and toss to combine. Let sit 10 minutes.

Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.

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