Have you ever server watermelon as a salad rather than a dessert? This is a Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat. This recipe is a very nice combo of flavors! Quick to put together, the downside is that it takes a bit of time to cut into a large watermelon (that’s all they had) and then slice it and then cut into chunks. The salad is quite refreshing.
What is Watermelon and Cucumber Salad?
Think of this as more of a marinated salad than a leafy one. Chunks of crisp, sweet watermelon and fresh cucumber soak up the simple dressing, mingling with the pepitas for a little extra texture and flavor.
As it sits, the flavors mingle together and complement each other perfectly. And it’s not just about the flavor, although it always gets rave reviews. This salad is all about hydration.
How to make Cucumber and Watermelon Salad
Ingredients
- 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
Directions
- 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.
Notes:
- Hoisin dressing can be very overpowering. To make this dressing a bit milder add more lime, (6-7 tablespoons fresh lime juice) so the ratio of lime to hoisin was probably closer to 2:1. Play with the combination to get the flavor that you prefer.
- Reviewers recommend chilling this salad before serving to allow the flavors to blend.
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