Spicy Asian watermelon salad

Name: Spicy Asian watermelon salad
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 1 tbsp ground cane sugar; 40 g salted, roasted peanuts; 1 baby watermelon; 1 limes; 4 cm ginger; ½ bunch coriander; 2 tbsp rice vinegar; 2 tbsp toasted sesame oil; ½ tsp salt; 2 tbsp soy sauce; 2 tbsp toasted sesame seeds; 1 tsp chilli flakes

Vegan Asian cuisine dinner

Total: 45 min. | Active: 15 min.

vegan, lactose-free

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This salad is an absolute must for summer – it's refreshing, light and incredibly aromatic. The combination of heat and sweetness is seriously addictive! Here's a special trick: Salt the watermelon before mixing – this draws out some of the water so that the salad doesn't become too watery later on. This is important, as the dressing contains soy sauce, which also draws out moisture. Whether you serve it as the perfect side dish for a picnic or barbecue, or as a main course with rice and chicken (or tofu), this salad will never fail to impress.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Watermelon
1	baby watermelon (approx. 1.7 kg), cut into approx. 2 cm cubes
½ tsp	salt

Dressing
2 tbsp	rice vinegar
1	lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
2 tbsp	toasted sesame oil
2 tbsp	soy sauce
4 cm	ginger
2 tbsp	toasted sesame seeds
1 tbsp	ground cane sugar
1 tsp	chilli flakes
40 g	salted, roasted peanuts, coarsely chopped
½ bunch	coriander, roughly chopped

How it's done

Watermelon

Place a sieve in a bowl. Add the watermelon and salt, mix, cover and leave to absorb for approx. 30 mins.

Dressing

Place the vinegar in a bowl along with all the other ingredients up to and including the chilli flakes, mix well. Add the melon, peanuts and coriander, mix carefully and plate up.

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