ASIAN WATERMELON SALAD RECIPE
Watermelons are the best things to happen during the summer season. This salad is like a thirst quenching meal given that Watermelon consists of 92% of water. Watermelons is amongst one of the high lycopene foods making it a great choice for Cardiovascular health. Enjoy the fruit on its own, make a juice and now relish it in this salad too. Serve Asian Watermelon Salad on its own for a light and healthy dinner or you can also serve it as a side dish with Mushroom Fried Rice. You can also try other Watermelon based recipes such as Watermelon and Cucumber Gazpacho Watermelon Ice Popsicles Watermelon Smoothie
Provided by Gauravi Vinay
Time 20m
Yield Makes: 2 Servings
Number Of Ingredients 15
Steps:
- To begin making the Asian Watermelon Salad recipe, Firstly refrigerate the watermelon for at least an hour ahead of preparing the salad.
- In a large bowl, gently combine all the salad ingredients except the lime zest and the peanuts.
- Do not replace Baby Radish with Long white/Daikon because it has a very peppery taste and can be overpowering. Simply skip if you do not find baby radish
- In another small mixing bowl add all the ingredients mentioned under 'For dressing' and mix well.
- Pour the dressing over the salad and top it with crushed peanuts and the lime zest.
- Serve Asian Watermelon Salad on its own for a light and healthy dinner or you can also serve it as a side dish with Mushroom Fried Rice.
ASIAN-STYLE WATERMELON SALAD
Watermelon is just so refreshing in summer, and the crisp radishes, fresh mint and chilli hum from the dressing make this incredible. It really reminds me of the food in Los Angeles.
Provided by Jamie Oliver
Categories Quick fixes Jamie Magazine Fruit Alfresco Quick & healthy recipes Quick & easy recipes
Time 15m
Yield 6 to 8 as a starter or side
Number Of Ingredients 12
Steps:
- Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
- For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
- Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
- Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
- Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
- Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.
Nutrition Facts : Calories 82 calories, Fat 4.5 g fat, SaturatedFat 0.8 g saturated fat, Protein 1.6 g protein, Carbohydrate 9.3 g carbohydrate, Sugar 9 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre
ASIAN WATERMELON SALAD
A summer salad that is full of sweet watermelon, fresh mint, cilantro and basil. Asian Watermelon Salad is tossed in an easy lime dressing with a little spice from the jalapeño pepper. It is so easy to put together and will make any summer dinner party exciting!
Provided by Lora
Categories Dinner
Number Of Ingredients 14
Steps:
- 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 (make sure you reserve the other portion for your dressing), 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.
- 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 salad with chopped peanuts and fried shallot.
ASIAN WATERMELON SALAD
Asian watermelon salad combines watermelon, honeydew, cantaloupe, cucumber and a lime-ginger dressing for a refreshing summer meal. Vegan and gluten-free.
Provided by Ania
Categories salads and soups small plates
Yield serves 2-4
Number Of Ingredients 15
Steps:
- Whisk all the dressing ingredients together in a small bowl.
- Cut both melons into small cubes or use a melon baller if you prefer. Cut watermelon into small cubes, removing the seeds as you go. Slice the cucumber into thick slices and then half moons or quarters.
- Bring watermelon, melon cubes and cucumber pieces together on one plate. Drizzle with the dressing and give it a few grinds of black pepper.
- Sprinkle with small pieces of torn mint and crushed peanuts.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 31.48 grams, Cholesterol 0 milligrams, Fat 5.12 grams, Fiber 2.69 grams, Protein 3.79 grams, SaturatedFat 0.78 grams, Sodium 105.31 milligrams, Sugar 24.85 grams, TransFat 0 grams, UnsaturatedFat 4.34 grams
ASIAN WATERMELON SALAD
Cool down with this refreshing Asian Watermelon Salad recipe that features English cucumbers, cashews, cilantro, mint and more. This brightly-flavored Asian watermelon salad is the perfect way to add some color to your backyard barbecue spread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 9
Steps:
- Combine watermelon, cucumbers, nuts, cilantro and mint in large bowl.
- Mix remaining ingredients until blended.
- Add vinegar mixture to salad just before serving; mix lightly.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.789 g, Sugar 0 g, Protein 2 g
CUCUMBER-WATERMELON SALAD
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
Provided by Kim Severson
Categories easy, weekday, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
- Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 247 milligrams, Sugar 9 grams
SPICY THAI-INSPIRED NOODLE WATERMELON SALAD
Our county is famous for its fabulous Green River melons. While you won't find this unique and refreshing salad at the county fair, it's definitely our favorite way to eat watermelon all summer long! -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.
MALAYSIAN WATERMELON SALAD
Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.
Provided by Myra L.
Categories Salad Fruit Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
- For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
- To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.
Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g
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