Asian Watermelon Salad Recipe

Name: Asian Watermelon Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1/3 cup peanut or vegetable oil; 2 small shallots (1 thinly sliced, 1 finely chopped); Kosher salt; Juice of 3 limes; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 clove garlic, minced; 1 2-inch piece ginger, peeled and minced; 1 red jalapeno pepper, thinly sliced; 4 cups chopped seedless watermelon; 1/3 cup chopped fresh cilantro; 1/3 cup chopped fresh basil; 1/3 cup chopped fresh mint; 3 tablespoons cocktail peanuts, roughly chopped

Ingredients

1/3 cup peanut or vegetable oil
2 small shallots (1 thinly sliced, 1 finely chopped)
Kosher salt
Juice of 3 limes
1 tablespoon fish sauce
1 tablespoon soy sauce
1 clove garlic, minced
1 2-inch piece ginger, peeled and minced
1 red jalapeno pepper, thinly sliced
4 cups chopped seedless watermelon
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 tablespoons cocktail peanuts, roughly chopped

PREP TIME 25m	COOK TIME 5m	TOTAL TIME 30m
YIELD 6 servings

Instructions

Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.

Side Dishes