I love turning watermelon and cucumber into a Thai Fruit Salad that pairs bright chilies and a lime and fish sauce dressing with an unexpected herb that had me rethinking summer salads.

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I love the contradiction in this Thai Watermelon Cucumber Salad. Big watermelon cubes meet crisp English cucumber and suddenly something bright happens: sweet and green collide, leaving you thinking is this a side or dessert?

I kept calling it Thai Watermelon in my head because the dressing pushes familiar Thai flavors into a backyard friendly form, and yeah it kind of reads like a Summer Salad Dressing dream. It’s messy, noisy, floral and a little spicy in memory, and I still catch myself reaching for a second bowl even when I know I shouldnt.

Ingredients

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Watermelon: Sweet, hydrating, high in lycopene and water, gives juicy sweetness and crunch.
Cucumber: Cool, crisp, mostly water, adds mild freshness and extra fiber to balance.
Lime juice: Bright sour punch, vitamin C, lifts flavors and cuts through sweetness.
Fish sauce: Salty umami backbone, deep savory notes, small amount goes a long way.
Thai chilies: Tiny but fierce heat, fresh spice, balances sweet and sour.
Mint and cilantro: Mint cools, cilantro brightens, both add fresh aroma and herbal zip.
Peanuts: Roasted peanuts give crunch, salty nuttiness, adds protein and texture.
Red onion: Sharp bite, slight crunch, helps cut the sweetness and adds depth.

Ingredient Quantities

6 cups watermelon cubes (about 1 small seedless watermelon)

1 large English cucumber, about 2 cups sliced

1 small red onion, about 1/2 cup thin slices

2 to 3 Thai bird’s eye chilies, thinly sliced or 1 jalapeno if you cant find them

1/4 cup fresh mint leaves, lightly chopped

1/4 cup fresh cilantro leaves, stems removed

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons fish sauce

1 to 2 tablespoons palm sugar or light brown sugar, to taste

1 tablespoon rice vinegar (optional)

2 tablespoons roasted peanuts, chopped

1 small garlic clove, minced (optional)

Pinch of salt and black pepper

How to Make this

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1. Cut about 6 cups seedless watermelon into bite size cubes, slice 1 large English cucumber into half moons (about 2 cups), and thinly slice 1 small red onion; put them in a big bowl.

2. Thinly slice 2 to 3 Thai bird’s eye chilies (or 1 jalapeno if you cant find them) and chop 1/4 cup fresh mint and 1/4 cup fresh cilantro, set aside.

3. Make the dressing: whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, and 1 to 2 tablespoons palm sugar or light brown sugar until sugar is dissolved; add 1 tablespoon rice vinegar if using and 1 small minced garlic clove if you want that garlic kick.

4. Season the dressing with a pinch of salt and a little black pepper, then taste it — it should be bright, salty and slightly sweet; adjust lime, sugar or fish sauce to balance.

5. Add the sliced chilies (or jalapeno) to the bowl with the watermelon, cucumber and red onion.

6. Pour the dressing over the fruit and veg and toss gently so the watermelon doesnt turn to mush but everything gets coated.

7. Fold in the chopped mint and cilantro, reserving a few leaves for garnish.

8. Sprinkle 2 tablespoons roasted chopped peanuts over the salad and toss once more lightly so you keep some crunch.

9. Let the salad sit 10 to 15 minutes in the fridge to let flavors mingle or serve right away with extra herbs and peanuts on top.

Equipment Needed

1. Large cutting board for cubing the watermelon and slicing the cucumber and onion
2. Sharp chef’s knife for big cuts and a small paring knife for trimming and detail work
3. Large mixing bowl to toss the salad without making the watermelon mushy
4. Small bowl or mason jar to whisk or shake the dressing in
5. Measuring spoons and a 1 cup measure to get the lime juice sugar and fish sauce right
6. Whisk or a fork to dissolve the sugar and blend the dressing well
7. Citrus juicer or reamer to squeeze about 2 limes easily
8. Salad tongs or a large spoon and spatula to toss gently and fold in herbs
9. Small bowl or plate for chopped herbs and peanuts so you can add them last and keep some crunch

FAQ

Q: Can I make this salad ahead of time?

A: Yes, kinda, but dont dress it too early — prep watermelon, cucumber, onion and herbs separately and keep chilled. Make the dressing a few hours ahead, then toss everything right before serving so it stays crisp.

Q: How do I stop the salad from getting soggy?

A: Salt cucumber slices lightly and let them sit 10 minutes, then pat dry to pull out excess water. Chill the watermelon and drain any pooled juice before mixing, and add dressing only when you plan to serve.

Q: I dont eat fish, what can I use instead of fish sauce?

A: Use soy sauce or tamari plus an extra squeeze of lime for tang. For more savory depth try a small spoon of miso dissolved in a little water or a pinch of dried seaweed flakes for umami.

Q: How spicy is this and can I tone it down?

A: Bird's eye chilies are pretty hot; if you want milder heat use 1 chili, or swap in a jalapeno. Removing seeds and membranes will cut a lot of the heat too. Always taste the dressing and adjust.

Q: Can I add protein or other mix-ins?

A: Sure — grilled shrimp, thinly sliced cooked chicken, or pan-fried tofu all work great. Extras like crumbled feta or toasted sesame seeds can be tasty too, just add them right before serving so texture stays nice.

Q: How long will leftovers keep?

A: Best eaten the same day, but you can keep undressed components separate for 24 hours in the fridge. Once tossed with dressing it will get watery and limp after a few hours, so try to eat within a day.

Thai Watermelon Cucumber Salad Recipe Substitutions and Variations

Watermelon – swap with cantaloupe or honeydew for similar juiciness, or use diced ripe peaches or pineapple for a sweeter or slightly tangy twist. Use about the same volume 1:1.
Fish sauce – substitute with 2 tbsp soy sauce + 1 tbsp lime juice + a pinch of sugar, or use tamari for gluten free + lime, or a store-bought vegan “fish” sauce. Start with equal amounts then taste and adjust.
Thai bird’s eye chilies – use serrano for similar heat, jalapeño if you want it milder (remove seeds), or a pinch of red pepper flakes/cayenne if you only have dried. Add less at first, you can always add more.
Roasted peanuts – swap with toasted cashews or sliced almonds for similar crunch, pumpkin or sunflower seeds for a nut-free option, or sesame seeds for a lighter crunch.

Pro Tips

– Keep the watermelon super cold until you toss everything together, it helps the cubes stay firm and not go soggy. also chill your bowl if you can, makes a difference.

– Salt the cucumber lightly and let it sit a few minutes, then pat dry so it doesnt water down the dressing. same with thinly sliced onion: a quick soak in cold water will mellow the bite if its too strong.

– Make the dressing a bit stronger than you think at first, because the watermelon will dilute it. taste and adjust after a few minutes, add more lime, sugar or fish sauce if it needs to pop.

– Toast and crush the peanuts right before serving so they stay crunchy, and add the chilies in two parts: a little in the dressing for infused heat and some fresh on top for bright spice.

Thai Watermelon Cucumber Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I love turning watermelon and cucumber into a Thai Fruit Salad that pairs bright chilies and a lime and fish sauce dressing with an unexpected herb that had me rethinking summer salads.

Servings

servings

Calories

kcal

Equipment: 1. Large cutting board for cubing the watermelon and slicing the cucumber and onion
2. Sharp chef’s knife for big cuts and a small paring knife for trimming and detail work
3. Large mixing bowl to toss the salad without making the watermelon mushy
4. Small bowl or mason jar to whisk or shake the dressing in
5. Measuring spoons and a 1 cup measure to get the lime juice sugar and fish sauce right
6. Whisk or a fork to dissolve the sugar and blend the dressing well
7. Citrus juicer or reamer to squeeze about 2 limes easily
8. Salad tongs or a large spoon and spatula to toss gently and fold in herbs
9. Small bowl or plate for chopped herbs and peanuts so you can add them last and keep some crunch

Ingredients

6 cups watermelon cubes (about 1 small seedless watermelon)
1 large English cucumber, about 2 cups sliced
1 small red onion, about 1/2 cup thin slices
2 to 3 Thai bird's eye chilies, thinly sliced or 1 jalapeno if you cant find them
1/4 cup fresh mint leaves, lightly chopped
1/4 cup fresh cilantro leaves, stems removed
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons fish sauce
1 to 2 tablespoons palm sugar or light brown sugar, to taste
1 tablespoon rice vinegar (optional)
2 tablespoons roasted peanuts, chopped
1 small garlic clove, minced (optional)
Pinch of salt and black pepper

Directions

Cut about 6 cups seedless watermelon into bite size cubes, slice 1 large English cucumber into half moons (about 2 cups), and thinly slice 1 small red onion; put them in a big bowl.
Thinly slice 2 to 3 Thai bird's eye chilies (or 1 jalapeno if you cant find them) and chop 1/4 cup fresh mint and 1/4 cup fresh cilantro, set aside.
Make the dressing: whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, and 1 to 2 tablespoons palm sugar or light brown sugar until sugar is dissolved; add 1 tablespoon rice vinegar if using and 1 small minced garlic clove if you want that garlic kick.
Season the dressing with a pinch of salt and a little black pepper, then taste it — it should be bright, salty and slightly sweet; adjust lime, sugar or fish sauce to balance.
Add the sliced chilies (or jalapeno) to the bowl with the watermelon, cucumber and red onion.
Pour the dressing over the fruit and veg and toss gently so the watermelon doesnt turn to mush but everything gets coated.
Fold in the chopped mint and cilantro, reserving a few leaves for garnish.
Sprinkle 2 tablespoons roasted chopped peanuts over the salad and toss once more lightly so you keep some crunch.
Let the salad sit 10 to 15 minutes in the fridge to let flavors mingle or serve right away with extra herbs and peanuts on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.