Asian Watermelon Salad Recipes
ASIAN WATERMELON SALAD
Cool down with this refreshing Asian Watermelon Salad recipe that features English cucumbers, cashews, cilantro, mint and more. This brightly-flavored Asian watermelon salad is the perfect way to add some color to your backyard barbecue spread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 9
Steps:
- Combine watermelon, cucumbers, nuts, cilantro and mint in large bowl.
- Mix remaining ingredients until blended.
- Add vinegar mixture to salad just before serving; mix lightly.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.789 g, Sugar 0 g, Protein 2 g
SPICY THAI-INSPIRED NOODLE WATERMELON SALAD
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
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.
MALAYSIAN WATERMELON SALAD
Lower-calorie adaptation of the pork belly and watermelon salad recipe made famous by the Fatty Crab restaurant in New York City. Uses easily acquired ingredients. Still delicious.
Provided by Myra L.
Categories Salad Fruit Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
- For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
- To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.
Nutrition Facts : Calories 323 calories, Carbohydrate 55.1 g, Cholesterol 20.5 mg, Fat 8.7 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 2.7 g, Sodium 2461.3 mg, Sugar 39.6 g
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