Asian Watermelon Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 6 servings
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1/3 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 jalapeno pepper, thinly sliced

4 cups chopped seedless watermelon

1/3 cup chopped fresh cilantro

1/3 cup chopped fresh basil

1/3 cup chopped fresh mint

3 tablespoons cocktail peanuts, roughly chopped


  1. 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, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
  2. 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.
  3. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.
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