Follow these steps for perfect results
watermelon
sliced or diced
cilantro
torn
mint
torn
basil
torn
fresh bean sprouts
fresh
Thai bird chili
minced
sugar
garlic
minced
ginger
grated
lime
juiced
olive oil
kosher salt
unsalted roasted peanuts
Slice or dice the watermelon and place it in a large bowl.
Add torn herbs (cilantro, mint, basil), fresh bean sprouts, and minced Thai bird chili (or siracha sauce) to the bowl.
In a separate small bowl, dissolve sugar in 2 tablespoons of warm water.
Whisk in minced garlic, grated fresh ginger, lime juice, and olive oil to create the dressing.
Pour the dressing over the watermelon mixture and season with kosher salt to taste.
Gently toss the salad to ensure all ingredients are well coated.
Arrange the salad on a serving plate.
Sprinkle with unsalted roasted peanuts for garnish.
Serve immediately.
Expert advice for the best results
Chill the watermelon before preparing the salad for an extra refreshing dish.
Adjust the amount of chili to your preference.
Add a sprinkle of sesame seeds for added flavor and texture.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance, but add peanuts just before serving to maintain their crunch.
Arrange attractively on a platter or in individual bowls.
Serve as a side dish with grilled meats or tofu.
Enjoy as a light and refreshing lunch.
Off-dry Riesling complements the sweetness and spice.
A light and refreshing green tea.
Discover the story behind this recipe
Reflects the use of fresh herbs and contrasting flavors common in Vietnamese cuisine.
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