Thai watermelon salad

Thai watermelon salad

5.0 9 ratings

Prep. 10 min

Total 50 min

8 portions

Ingredients

Cucumber and radish pickle

eschalot
1
piece fresh ginger peeled
2 cm
fresh red chilli trimmed and cut into pieces
1
garlic clove
1
rice wine vinegar
70 g
lime juice
20 g
caster sugar
20 g
sea salt
½ tsp
radishes trimmed and thinly sliced
4
Lebanese cucumber thinly sliced
1

Coriander dressing

fresh coriander leaves only
1 bunch
coconut cream
100 g
lime juice
20 g
fish sauce or gluten free soy sauce
2 tsp
makrut lime leaves
2

Salted cashews

caster sugar
2 tsp
sea salt
½ tsp
sesame seeds black and white
2 tsp
raw cashews
100 g
sesame oil
1 tsp

Salad

watermelon rind removed and cut into wedges (see Tips)
1000 g
fresh coriander leaves only
5 sprigs
fresh mint leaves only
5 sprigs
fresh red chilli trimmed and sliced, to garnish
1

Difficulty

easy

Nutrition per 1 portion

Sodium 369.6 mg

Protein 5.4 g

Calories 837.2 kJ / 200.1 kcal

Fat 10.5 g

Fibre 5 g

Saturated Fat 3.5 g

Carbohydrates 26.5 g

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Also featured in

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Australia and New Zealand

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