Hello, food lovers! Noura here, and today I’m sharing a recipe that’s sure to wow your taste buds. Thai Watermelon Salad with Spicy Lemongrass Dressing is a summertime favorite that’s both sweet and spicy, crunchy and juicy. Perfect as a side dish or a light lunch, this salad is easy to make but looks and tastes impressive. Plus, it’s vegan, vegetarian, and gluten-free, so it’s a dish that everyone can enjoy. Trust me, your guests will be asking for the recipe!
Noura Aladeen is a graphic designer and cultural enthusiast originally from Oman. She grew up in a family that values traditional Omani cuisine, and has always been interested in exploring the intersection of cultures through food.
Noura Aladeen currently resides in Canada and grew up in Oman.
As someone from Oman who grew up in a multicultural family, I’ve always been fascinated by the way different cultures come together through food. That’s why I’m drawn to recipes like this Thai Watermelon Salad – it’s a mix of Thai and Western flavors, using a fruit that has roots in both Africa and Asia. Plus, as someone who tries to eat healthily, I love that this salad is both delicious and nutritious. It’s the perfect addition to any summer gathering or picnic, and it’s something that can be enjoyed by people from all backgrounds.
Did you know that watermelons are actually native to Africa? But they’ve been cultivated in Thailand for centuries, and Thai cuisine is known for its bold and complex flavors – which is why this salad is such a great representation of Thai cuisine. I love the combination of sweet, juicy watermelon with the spicy, tangy lemongrass dressing. And the addition of red onion, mint leaves, and chopped peanuts adds texture and crunch to the dish. Whether you’re a watermelon lover or a fan of Thai food, this recipe is sure to impress. So, let’s get cooking!
What you need
This Thai Watermelon Salad with Spicy Lemongrass Dressing has become my go-to recipe for summer gatherings, because it’s both easy to make and impressive to serve. The star of the dish is the juicy, sweet watermelon that provides a refreshing and hydrating flavor and pairs perfectly with the spicy lemongrass dressing that I make from scratch – a mix of lime juice, fish sauce, brown sugar, and red pepper flakes. The dressing is what makes the salad so flavorful and complex, while still allowing the natural sweetness of the watermelon to shine through. I add some sliced red onion for sharpness, chopped mint leaves for freshness, and chopped peanuts for crunch – and toss everything together in a large mixing bowl. The end result is a salad that’s bursting with flavors, textures, and colors – and a perfect complement to any summer barbecue or potluck. Plus, it’s vegan, vegetarian, and gluten-free, so it will please any dietary preference.
Ingredients:
- Watermelon – The star of the dish! The juicy, sweet watermelon provides a refreshing and hydrating flavor that balances the spiciness of the dressing. Can be swapped with other seasonal melons such as honeydew or cantaloupe.
- Red onion – The sharpness of the onions adds a nice contrast to the sweetness of the watermelon. Can be swapped with shallots or scallions.
- Mint leaves – The mint adds a freshness that pairs perfectly with the watermelon. Can be swapped with other herbs such as basil or cilantro.
- Peanuts – The peanuts add crunch and nuttiness to the salad. Can be swapped with cashews or almonds.
- Lemongrass – The lemongrass dressing brings the heat and the citrusy flavor to the dish. Can be swapped with ginger or garlic.
- Lime juice – The lime juice brightens up the lemongrass dressing and enhances the flavors of the other ingredients. Can be swapped with lemon juice.
- Fish sauce – The fish sauce adds complexity and umami to the dressing. Can be swapped with soy sauce for a vegetarian or vegan option.
- Brown sugar – The brown sugar balances out the tartness of the lime juice and the saltiness of the fish sauce. Can be swapped with granulated sugar or honey.
- Red pepper flakes – The red pepper flakes provide a kick of spice to the dressing. Can be adjusted according to taste.
Utensils:
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife – To chop the lemongrass and the onion.
- Cutting board
- Measuring cups
- Measuring spoons
- Optional: mortar and pestle – To crush the peanuts and release their oils.
Mint leaves
I love using mint leaves in my cooking – they’re fragrant, refreshing, and versatile. In this recipe, the mint leaves add a brightness to the sweet watermelon and a cooling effect to the spicy lemongrass dressing. Plus, did you know that mint is good for digestion and can help alleviate nausea? That’s why it’s often used in drinks or desserts after heavy meals. It’s also a source of Vitamin C and antioxidants. I think mint is an underrated herb that deserves more recognition, and this salad is the perfect showcase for its unique flavor.
Fish sauce
Fish sauce might not sound appealing at first, but it’s actually a staple ingredient in many Asian cuisines and adds complexity and depth to dishes. In this recipe, it’s what gives the spicy lemongrass dressing its umami flavor and saltiness. Fish sauce is made from fermented fish and salt, and while it might smell pungent, when used in small amounts it adds a delicious savory note. Plus, it’s a good source of protein and minerals like calcium and phosphorus. If you’re hesitant to use fish sauce, you can substitute it with soy sauce for a vegetarian or vegan option. I think it’s worth giving fish sauce a chance, though – it’s what makes this salad stand out from others!
What to serve it with?
This Thai Watermelon Salad is versatile and can be served with a variety of mains. On hot summer days, I love to pair it with grilled seafood – the sweetness of the watermelon complements the smoky flavors of the grill. It’s also a great side dish for burgers or grilled vegetables, as the refreshing flavors balance out the heaviness of those dishes. For a plant-based option, I like to serve this salad with tofu or tempeh satay. The spicy, tangy dressing works well with the nutty and savory flavors of the satay. No matter what you choose to serve it with, this salad is a winner on any table!
Summary
Thanks for joining me in the kitchen today to make this delicious Thai Watermelon Salad. I hope you enjoyed learning about the origins of watermelon and Thai cuisine. What do you think of the Spicy Lemongrass Dressing? Did you make any changes or add any other ingredients to the salad? Let me know in the comments below! And don’t forget to share this recipe with your friends and family, so they can experience the refreshing and flavorful taste of Thai Watermelon Salad. Until next time, friends!
Here’s the recipe:
Thai Watermelon Salad with Spicy Lemongrass Dressing
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Whisk
- Knife
- cutting board
- Measuring cups
- Measuring spoons
- Optional: mortar and pestle
Ingredients
- 6 cups, cubed Watermelon
- 1/4 cup, thinly sliced Red onion
- 1/4 cup, chopped Mint leaves
- 1/4 cup, chopped Peanuts
- 2 stalks, finely chopped Lemongrass
- 1/4 cup Lime juice
- 2 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 1/2 teaspoon Red pepper flakes
Instructions
- Prepare the dressing - In a small mixing bowl, whisk together the finely chopped lemongrass, lime juice, fish sauce, brown sugar, and red pepper flakes until the sugar has dissolved. Set aside. - If you don't have a whisk, you can also shake the ingredients in a jar with a tight-fitting lid. Taste the dressing and adjust the seasoning according to your preference - you can add more lime juice for tanginess or more sugar for sweetness. Be careful not to touch your eyes or nose after handling the lemongrass, as it can cause irritation.
- Prepare the watermelon and onion - Cube the watermelon into bite-sized pieces and thinly slice the red onion. Place them in a large mixing bowl. - For an extra fancy presentation, you can use a melon baller to scoop the watermelon into balls instead of cubes. If you're sensitive to the pungency of raw onion, you can soak the sliced onion in cold water for a few minutes to mellow the flavor.
- Chop the herbs and nuts - Chop the mint leaves and peanuts into small pieces. Add them to the mixing bowl with the watermelon and onion. - To release the oils in the peanuts and intensify their flavor, you can crush them using a mortar and pestle. If you don't have peanuts, you can use other nuts like cashews or chopped almonds. You can also adjust the amount of herbs and nuts according to your taste.
- Assemble the salad - Drizzle the dressing over the watermelon mixture and toss gently until everything is well coated. Serve immediately. - To prevent the watermelon from becoming too watery, don't pour the dressing too long before serving. You can also reserve some of the dressing on the side for people who want extra, or drizzle it over individual servings instead of the whole salad. For an added crunch, you can sprinkle some more chopped nuts on top of the salad before serving.
