Name: Asian Watermelon Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired / Fusion
Ingredients: 4 cups watermelon, cubed; 1/4 cup fresh cilantro, chopped; 1/4 cup green onions, sliced; 1 tablespoon sesame seeds; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 1 teaspoon sesame oil

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Asian watermelon salad is one of those unexpected dishes that completely surprises me in the best way. It’s refreshing, bright, and bursting with sweet, savory, and tangy flavors all at once. The juicy watermelon paired with herbs and a punchy Asian-inspired dressing creates a unique side dish that’s perfect for warm days or as a light appetizer.

Why You’ll Love This Recipe

I love this salad because it’s easy, fresh, and incredibly flavorful. It takes just a few minutes to throw together, and it’s always a hit at barbecues, picnics, or even served alongside grilled meat or seafood. The combination of soy sauce, sesame oil, and ginger gives the watermelon a savory depth, while the herbs and sesame seeds add texture and fragrance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups watermelon, cubed
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1 tablespoon sesame seeds
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 teaspoon sesame oil

Directions

I start by placing the cubed watermelon in a large mixing bowl.
I add the chopped cilantro, sliced green onions, and sesame seeds over the watermelon.
In a small bowl, I whisk together the soy sauce, rice vinegar, grated ginger, and sesame oil to create the dressing.
I pour the dressing over the salad and gently toss everything together to coat the watermelon evenly.
I serve it immediately or chill it for about 10–15 minutes before serving if I want it extra cold and refreshing.

Servings and timing

This recipe makes about 4 servings as a side dish. It only takes around 10 minutes to prepare, making it one of my favorite last-minute dishes to throw together when I need something fresh and flavorful.

Variations

Sometimes I add thinly sliced cucumber or radish for extra crunch. If I want a bit of heat, I toss in some chopped chili or a drizzle of sriracha. For a little sweetness and crunch, I’ve also thrown in roasted peanuts or cashews. A splash of lime juice gives it an extra bright finish.

Storage/Reheating

This salad is best enjoyed fresh. If I have leftovers, I store them in an airtight container in the fridge for up to one day. After that, the watermelon can get too watery. I don’t recommend freezing or reheating this dish.

FAQs

Can I make this salad ahead of time?

I prefer making it just before serving, but I can prep the dressing and chop the herbs a few hours in advance. I combine everything right before eating to keep the texture fresh.

What type of watermelon works best?

I use seedless watermelon for convenience, and I always make sure it’s ripe and sweet for the best flavor.

Can I leave out the cilantro?

Yes, if I’m not a fan of cilantro, I swap it for fresh mint or Thai basil for a different herbal note.

Is this salad spicy?

Not as written, but I can easily add chopped chilies or red pepper flakes if I want to kick up the heat.

What can I serve with this salad?

I love serving it alongside grilled chicken, shrimp skewers, or as a refreshing side to a noodle bowl or rice dish.

Conclusion

Asian watermelon salad is a fresh and fun way to enjoy a summertime classic with a savory, tangy twist. I always keep this recipe in my back pocket when I want something quick, light, and packed with bold flavor. It’s a little unexpected—but absolutely unforgettable.