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This watermelon salad makes for a deliciously refreshing side. Sprinkle with fresh mint and basil for an extra burst of flavour and colour.

  • Serves8
  • Prep time25 minutes
Thai watermelon salad


  • 1/3 cup (80ml) fresh lime juice
  • 1/3 cup (80ml) rice wine vinegar
  • 1/4 cup (55g) caster sugar
  • 2 tbs fish sauce
  • 20g ginger, peeled, very finely chopped
  • 1/2 red onion, thinly sliced
  • 1.5kg watermelon, rind removed, flesh cut into 5mm-thick triangular slices
  • 1/2 cup fresh small basil leaves
  • 1/2 cup fresh small mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 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. Step 2

    Place watermelon in a large shallow bowl. Spoon dressing over watermelon and turn gently to coat. Sprinkle with basil and mint.