Asian Watermelon Salad Food

ASIAN WATERMELON SALAD

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.

ASIAN-STYLE WATERMELON SALAD

Steps:

• Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
• For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
• Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
• Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
• Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
• Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.

CUCUMBER-WATERMELON SALAD

Steps:

• Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

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.