4
beginner
15m
15m
This refreshing no-cook salad is a perfect lunch order for a hot day. Inspired by the classic papaya salad, I've swapped out the hard-to-find unripe papaya for a much friendlier alternative. Chill the watermelon for some much needed relief from the heat. Coriander, mint and spring onion bring some herbaceous freshness, while cucumber and red onion lend a bit of crunch and bite. The Thai salad dressing is equal parts salty, sweet and tangy, and so wonderfully balanced and versatile you can toss it over almost any kind of salad. Omit the chilli (or double it) if you prefer changing up the spice. Toss in some cold poached prawns for a more substantial meal.
Ingredients
- 1 clove garlic
- 1 chilli
- 30 millilitres lime juice
- 30 millilitres fish sauce
- 45 grams palm sugar
- 600 grams watermelon
- 80 grams red onion
- 100 grams cucumber
- 0.5 bunch mint leaves
- 0.5 bunch coriander leaves
- 50 grams peanuts
Nutrition
182
6 g
8 g
29 g
Instructions
Thai Salad Dressing
- 1
Mince garlic, thinly slice chilli and finely grate palm sugar.
- 2
In a small bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves, then mix through the garlic and chilli. You can make this dressing up to a week in advance.
- 1 clove garlic
- 1 chilli
- 30 millilitres lime juice
- 30 millilitres fish sauce
- 45 grams palm sugar
To Finish
- 1
Cut the watermelon into small 2.5 cm cubes and place in a mixing bowl.
- 2
Cut the spring onion into 5 cm lengths. Thinly slice the red onion and cucumber. Add the spring onion, red onion, cucumber, coriander leaves and mint leaves to the bowl with the watermelon. You can optionally chop the peanuts into smaller pieces or add them in whole for more of a bite.
- 3
Toss the salad ingredients together.
- 4
Pour the Thai salad dressing over the salad and toss gently to combine all ingredients.
- 600 grams watermelon
- 80 grams red onion
- 100 grams cucumber
- 0.5 bunch mint leaves
- 0.5 bunch coriander leaves
- 50 grams peanuts
- Thai Salad Dressing