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Curtis Stone's Thai Watermelon Salad

Home  >  Inspire & Create  >  Salads & Sides  >  Curtis Stone's Thai Watermelon Salad

RECIPE

Curtis Stone's Thai Watermelon Salad

Prep

25 mins

Cooking

-

Difficulty

Easy

Serves

8

Ingredients

  • ⅓ cup (80ml) fresh lime juice
  • ⅓ cup (80ml) rice wine vinegar
  • ¼ cup (55g) caster sugar
  • 2 tbs fish sauce
  • 20g ginger, peeled, very finely chopped
  • ½ red onion, thinly sliced
  • 1.5kg watermelon, rind removed, flesh cut into 5mm-thick triangular slices
  • ½ cup fresh small basil leaves
  • ½ cup fresh small mint leaves

Method

  1. In a medium bowl, whisk lime juice, vinegar, sugar, fish sauce and ginger. Stir in onion and set aside at room temperature for 20 mins to soften onion.
  2. Place watermelon in a large shallow bowl. Spoon dressing over watermelon and turn gently to coat. Sprinkle with basil and mint.

 

 

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