Asian Watermelon Salad was a recent discovery to the Feeding Big household. I have been wanting to do something different with watermelon for a few years, but was never sure if my family would eat it or not.
You see, I have a few folks in my house that think that watermelon should be eaten plain! Really? I want to add a little of this or a little of that to my watermelon. I at least want a salt shaker close by!
Big was looking at the most recent Food Network magazine and saw the recipe for Asian Watermelon Salad , I finally an OK to try a new recipe! Little did Big know, I had already seen the recipe and had it on my menu!
Asian Watermelon Salad is a great dish to take to a get-together, family reunion or potluck. It makes enough to feed 6 – 8 easily. I cut the recipe in half and was happy with the amount that it made.
The salad is sweet and hot at the same time and that is a new taste favorite of mine
I am sharing this recipe with you and the member of The Salad Bar community.
- 1/2 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 jalapeño pepper, thinly sliced
- 4 cups chopped seedless watermelon
- 1/3 chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 3 Tablespoons cocktail peanuts, roughly chopped.
- Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees. 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 jalapeño in a large bowl. 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 Tablespoons peanuts and the fried shallot.
- I did not have any peanuts, but didn't think it made a big difference in the salad.
Thanks for stopping by and I will see you soon. If you are a blogger and would like to join my “Fill The Cookie Jar” group, please leave me a message in the comment section. We will be sharing our themed cookies once a month on our blogs! I hope you will join!
Latest posts by Cynthia (see all)
- Recipe Makeover, 40+ bloggers sharing healthy recipes and a giveaway - April 24, 2017
- Mexican Corn and Shrimp Skillet, ready in about 15 minutes - April 24, 2017
- Recipe for Cajun Shrimp Sheet Pan Dinner - April 21, 2017