Vietnamese Watermelon Salad

watermelon salad

Everyone loves watermelon, but in the summertime there’s such an abundance of it that plain old watermelon doesn’t seem that appealing anymore. To dress up your watermelon, try this Vietnamese spin! Don’t be afraid of the garlic, I swear this “salad” is delicious!

Vietnamese Watermelon Salad
Serves 6
Total Time: 15 minutes

• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 2 limes, juiced
• 1/2 teaspoon Sriracha
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

• 1 small seedless watermelon, diced (I used 10 medium slices, depicted below)
• 1 cup torn herbs (basil, mint, cilantro)
• 1 cup fresh bean sprouts (optional but recommended)

Dissolve sugar in 2 tablespoons warm water. Whisk in garlic, ginger, lime juice, Sriracha, oil and salt. Toss dressing with watermelon, herbs and bean sprouts (most of the dressing will fall to the bottom so re-toss before serving). Serve immediately or refrigerate for 1 hour then serve.




  1. Any food that starts with “Vietnamese” can only mean one thing: “Delicious”. So far my lovely wife has mastered making egg rolls and spring rolls. That is just like scratching the surface.

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