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Watermelon and cucumber salad with fish sauce vinaigrette

Crisp cucumber chunks and thin radish slices pickled in a tangy vinaigrette with a slight chilli heat, balanced by the sweet, cool watermelon.

Watermelon and cucumber salad with fish sauce vinaigrette

Credit: Danielle Abou Karam

  • serves

    4-6

  • prep

    10 minutes

  • cook

    1 hour

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

1

hour

difficulty

Easy

level

Ingredients

  • 2 short cucumbers (or 1 long), seeded and cut into 3-cm chunks
  • 80 g rainbow radish, thinly sliced with a mandolin
  • ¼ seedless watermelon, rind removed, cut into 1.5 cm-thick triangles
  • ½ cup coriander sprigs
  • ½ cup mint leaves
  • crispy fried shallots, to serve
Fish sauce vinaigrette
  • 2 tbsp golden caster sugar or demerara sugar
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp calamansi juice or lime juice
  • 2 tbsp cane vinegar or rice vinegar
  • 1 tbsp vegetable oil
Serves 4-6 as a side

Marinating time: 1 hour

Instructions

  1. For the vinaigrette, combine all the ingredients in a large bowl. Add the cucumber and radish, toss to combine, then refrigerate for up to 1 hour to pickle.
  2. Just before serving, drain the cucumber and radish, reserving the vinaigrette.
  3. To serve, place the watermelon, cucumber and radish on a serving platter and scatter with the herbs. Drizzle with the vinaigrette, season with salt and pepper and scatter with the fried shallots.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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