Cucumber And Watermelon Salad With Hoisin Lime Dressing Recipes

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SMASHED CUCUMBER AND WATERMELON SALAD



Smashed Cucumber and Watermelon Salad image

Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It's a bright summer salad that hits all the flavor receptors.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

2 firm English cucumbers (about 28 ounces total)
Kosher salt
3 tablespoons neutral oil, such as vegetable, canola or grapeseed
1 large shallot, thinly sliced into rings (about 1/2 cup sliced)
2 limes, zested, plus 3 tablespoons lime juice
1 tablespoon Chinese black vinegar, such as Chinkiang vinegar
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon sugar
1 1/2 teaspoons toasted sesame seeds
1 red Thai chile or any small red chile, finely minced (See Cook's Note)
1/2 small seedless watermelon, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds or 3 cups)
1/2 cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish
1/2 cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish

Steps:

  • Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
  • Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
  • Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
  • When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
  • Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

CUCUMBER AND WATERMELON SALAD WITH HOISIN-LIME DRESSING



Cucumber and Watermelon Salad with Hoisin-Lime Dressing image

Categories     Salad     Citrus     Fruit     Vegetable     No-Cook     Lime     Watermelon     Cucumber     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 large English hothouse cucumbers, cut into 1/2-inch pieces (about 3 cups)
3 cups 1/2-inch cubes seeded watermelon
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup coarsely chopped lightly salted dry-roasted peanuts

Steps:

  • Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
  • Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.

WATERMELON-CUCUMBER SALAD



Watermelon-Cucumber Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

WATERMELON SALAD WITH TANGY LIME DRESSING



Watermelon Salad with Tangy Lime Dressing image

An unusual salad featuring watermelon, co-starring honeydew and cantaloupe. For ZWT, classified as Southwest for the lime dressing's TexMex flair.

Provided by LoriInIndiana

Categories     Melons

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

4 cups watermelon, cubed
1 cup honeydew melon, cubed
1 cup cantaloupe, cubed
1/4 cup vidalia onions or 1/4 cup other sweet onion, slivered
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons of fresh mint, chopped
1 tablespoon vegetable oil
coarse sea salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Whisk lime juice, honey, mint, and oil together until honey is dissolved.
  • Combine the melons and onion in a large bowl.
  • Toss melon mixture with lime dressing to coat.
  • Garnish with salt and pepper to taste.

CUCUMBER-WATERMELON SALAD



Cucumber-Watermelon Salad image

This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time.

Provided by RHOV

Categories     Salad     Fruit Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 5

6 cups cubed seeded watermelon
4 cups cubed English cucumber
1 teaspoon salt
1 tablespoon white sugar
½ cup balsamic vinegar

Steps:

  • Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 11.9 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.9 g, Sodium 237.6 mg, Sugar 9.6 g

MINTY WATERMELON-CUCUMBER SALAD



Minty Watermelon-Cucumber Salad image

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. -Roblynn Hunnisett, Guelph, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 8

8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CUCUMBER AND WATERMELON SALAD WITH HOISIN-LIME DRESSING



Cucumber and Watermelon Salad With Hoisin-Lime Dressing image

Make and share this Cucumber and Watermelon Salad With Hoisin-Lime Dressing recipe from Food.com.

Provided by lazyme

Categories     Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 large English cucumbers, cut into 1/2-inch pieces (about 3 cups)
3 cups watermelon, seeded, 1/2-inch cubes
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1/4 cup fresh cilantro, chopped
2 tablespoons of fresh mint, chopped
1/3 cup dry roasted peanuts, lightly salted, coarsely chopped

Steps:

  • Combine cucumbers and watermelon in medium bowl.
  • Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours.
  • Drain; discard liquid.
  • Whisk lime juice and hoisin sauce in small bowl to blend.
  • Pour dressing over cucumber-watermelon mixture and toss gently.
  • Season salad to taste with pepper.
  • Sprinkle salad with cilantro, mint, and then peanuts.
  • Serve immediately.

Nutrition Facts : Calories 128.6, Fat 6.8, SaturatedFat 1, Cholesterol 0.2, Sodium 235, Carbohydrate 15.6, Fiber 2.1, Sugar 8.8, Protein 4.3

WATERMELON-CUCUMBER SALAD WITH SUSHI VINEGAR AND LIME



Watermelon-Cucumber Salad with Sushi Vinegar and Lime image

This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.

Provided by Lisa

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

2 cucumbers
4 cups cubed seeded watermelon
½ cup finely chopped red onion
3 tablespoons seasoned rice vinegar
3 tablespoons white wine vinegar
3 tablespoons lime juice
¼ cup chopped fresh mint
½ cup feta cheese

Steps:

  • Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
  • Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
  • Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.3 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 143.3 mg, Sugar 5.7 g

CUCUMBER-WATERMELON SALAD



Cucumber-Watermelon Salad image

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

4 cups watermelon, seeded and cut into generous 1/2-inch cubes
3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
2 teaspoons seeded and finely diced jalapeño, or to taste
1/2 teaspoon salt, plus more to taste
1/3 cup chopped flat-leaf parsley
Black pepper
1/3 cup coarsely chopped lightly salted pistachios

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

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