Recipes // Salads // Watermelon & Cucumber Salad

Watermelon & Cucumber Salad


By Chef Hong Thaimee

Makes 2-4 Servings



  • ¼ cup palm sugar
  • ¼ cup tamarind juice
  • ¼ cup fish sauce
  • In a pot, combine all ingredients and bring it to a boil. Once boiled, turn off the stove and cool down to room temperature.

Salad Ingredients

  • 1 garlic clove
  • Dry Thai chili, to taste
  • 2 cups fresh watermelon, thick julienned
  • 1 cup fresh English cucumber, thick julienned
  • ½ cup cherry tomatoes, quartered
  • 3 mint leaves, thinly julienned
  • ¼ cup toasted peanuts


  1. In a clay mortar, pound garlic and chili until they release their oils and break down, about 1 minute. Be careful not to completely crush the ingredients.
  2. Add the watermelon and cucumber and about 3 tablespoon of dressing and mix well. Repeat with the cherry tomatoes. Mix in the mint. Transfer it onto the plate and sprinkle with peanuts.
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