Thai Watermelon Salad
While it’s easy for burgers and hot dogs to take center stage on Fourth of July, no cookout is complete without a spread of delicious sides. And this Thai Watermelon Salad from Juniper Green might jus...
This is an awesome summer recipe. It complements grilled meats and makes for a refreshing, light picnic side dish. It travels well and only gets better the longer it marinates with the acid of the vinegar intensifying the pickled flavor of the cucumber.
—Chef Arnold Myint
Ingredients
- 1 English cucumber, halved, seeded and thinly sliced
- 12 halved grape tomatoes
- 1⁄4 cup diced red onion
- 1 thinly sliced Fresno chile pepper
- 1⁄4 cup Thai sweet chili sauce
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white pepper
- 2 thinly sliced green onions
- 1⁄2 bunch cilantro leaves
Instructions
In a large bowl, combine the cucumber, tomato, red onion, Fresno chile pepper, Thai sweet chili sauce, vinegar, sugar, salt and white pepper; let stand for at least 30 minutes and up to 2 hours. Before serving, fold in scallions and cilantro leaves.
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