Best Thai Watermelon Salad Recipes

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Spicy Thai-Inspired Noodle Watermelon Salad image

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

Ingredients

4-1/2 cups cubed watermelon, divided
1/2 cup sweet chili sauce
3 tablespoons fish sauce or soy sauce
2 tablespoons lime juice
1/2 teaspoon minced fresh gingerroot
7 ounces uncooked stir-fry rice noodles
1-1/2 cups julienned carrots
1 small red onion, halved and thinly sliced
1/2 cup fresh cilantro leaves, chopped
3 tablespoons minced fresh mint
1-1/4 cups salted peanuts, chopped
Lime wedges

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.

THAI WATERMELON SALAD

Thai Watermelon Salad image

Make and share this Thai Watermelon Salad recipe from Food.com.

Provided by Debbie P.

Categories Thai

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon peanut oil
2 garlic cloves, finely sliced
250 g ground lean pork
200 g cooked prawns
1 cup chopped cooked chicken
1/2 cup bean sprouts
1 tablespoon fish sauce
2 teaspoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons sweet chili sauce
2 tablespoons fried shallots
2 cups diced watermelon
fresh mint leaves
fresh coriander sprig

Steps:

In a non-stick frying pan, heat 1 tsp of peanut oil over a medium heat and gently fry the garlic. Add the pork and stir until it browns, then cover the pan and cook for 5 minutes. Transfer the pork to a mixing bowl and set aside to cool.
Chop the prawns and add to the cooled pork with the chopped chicken and bean sprouts.
In a small jug, whisk together the fish sauce, brown sugar, lime juice and sweet chilli sauce, then pour over the pork mixture. Add half the fried shallots, the diced watermelon, fresh mint and coriander. Toss together and serve scattered with the remaining shallots.

Nutrition Facts : Calories 309.6, Fat 17.4, SaturatedFat 5.8, Cholesterol 134.3, Sodium 700.2, Carbohydrate 10.5, Fiber 0.6, Sugar 7.8, Protein 27.3