Print

Asian Watermelon Cucumber Salad

Print Recipe

This refreshing salad combines juicy watermelon and crisp cucumber with a flavorful sesame dressing. It’s a perfect dish for hot summer days and gatherings.

Ingredients

Scale
  • For the Salad:
  • 4 cups watermelon, diced (seedless preferred)
  • 2 cups cucumber, thinly sliced (preferably Persian or English cucumber)
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions (scallions), sliced
  • 1 tablespoon sesame seeds, toasted
  • For the Dressing:
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup (for a vegan option)
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • Freshly cracked black pepper, to taste
  • Optional: 1/2 teaspoon chili flakes or sriracha for a spicy kick

Instructions

  1. Prepare the salad ingredients: Start by dicing the watermelon into bite-sized cubes, aiming for uniformity in size for even distribution in the salad. Thinly slice the cucumber and finely dice the red bell pepper. This should take about 10 minutes. Use a sharp knife for clean cuts and avoid crushing the watermelon.
  2. Slice the red onion thinly, then soak the slices in cold water for about 5 minutes. This will help mellow the onion's sharpness, making it more palatable in the salad. Drain and set aside.
  3. In a large mixing bowl, combine the diced watermelon, cucumber, red bell pepper, red onion, cilantro, green onions, and toasted sesame seeds. Gently toss the ingredients together using a spatula to avoid breaking the watermelon. This should take about 2 minutes.
  4. Now, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and freshly cracked black pepper. Aim for a harmonious balance between sweet and savory flavors, adjusting the soy sauce and honey to your taste. This should take about 5 minutes.
  5. Pour the dressing over the salad mixture and gently toss again to ensure even coating. You want every bite to be flavorful, so take your time. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together.
  6. If using chili flakes or sriracha for a spicy kick, sprinkle it on top just before serving. This adds a nice heat that complements the sweetness of the watermelon beautifully. Serve chilled or at room temperature.

Nutrition

Keywords: Don’t rush the soaking of the red onion! This step is crucial for reducing the onion’s sharpness; if skipped, the flavor can overpower the salad. Use a mandoline slicer for the cucumber if you have one. It provides perfectly thin, even slices and saves you time.

Find it online: https://homebitesia.com/refreshing-asian-watermelon-cucumber-salad/