Thai Watermelon Salad
Ingredients
- 3 cloves garlic, finely minced
- 2 tablespoons packed light palm sugar or brown sugar
- 3 tablespoons fish sauce
- ¼ cup | 60 ml fresh lime juice
- 2 Thai or Serrano chiles minced with seeds intact for fun
- 1 tablespoon finely chopped kaffir lime leaf remove the midrib
- ⅓ cup | 90 ml dried shrimp, briefly rinsed to soften and finely chopped
- ½ cup 120ml roasted, unsalted peanuts, chopped
- A volleyball-size seedless watermelon
Instructions
- For the dressing: Combine the garlic, sugar, fish sauce, and lime juice in a bowl, stirring to dissolve the sugar. Add the lime leaf, dried shrimp, and peanuts. Set aside for 15 minutes, then revisit the dressing for a taste test. Add extra lime juice, sugar, or fish sauce as needed to balance the flavors. Set aside or refrigerate for up to 3 days; return to room temperature before using.
- Prep the melon and assemble: Cut the watermelon into 1-inch (2.5 cm) cubes. Pile them into individual bowls, on a dramatic platter or in a shallow bowl. Top with the dressing and serve.
