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Asian Watermelon Cucumber Salad

Asian Watermelon Cucumber Salad with a tangy sesame ginger dressing—juicy watermelon and crunchy cucumber tossed just before serving. A quick chill firms up the flavors without softening the salad.
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Prep Time 15 minutes
chill 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup watermelon, cubed Use chilled watermelon for maximum freshness and crisp bite.
  • 2 English cucumbers, sliced into half moons Slice thinly so the salad stays crisp.
  • 0.25 cup red onion, thinly sliced For a milder taste, rinse the onion quickly under cold water.
  • 0.25 cup fresh cilantro, chopped Chop just before mixing for best aroma.
  • 2 tbsp fresh mint, chopped Add mint after dressing so it stays bright.
  • 2 tbsp roasted peanuts, chopped Reserve a little to sprinkle on top.
  • 1 tbsp toasted sesame seeds Toast is already specified; use if you have untoasted seeds, toast briefly until fragrant.
Sesame Ginger Dressing
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil Use toasted sesame oil for the signature nutty flavor.
  • 1 tbsp honey Substitute maple syrup if needed.
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 0.5 tsp red pepper flakes (optional) Optional—add for gentle heat.

Method
 

Build the salad
  1. Place watermelon cubes, cucumber slices, and red onion in a large serving bowl.
  2. Add cilantro and mint to the bowl after you’ve mixed in the base ingredients.
Mix the sesame ginger dressing
  1. In a small bowl whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes until the honey dissolves.
Combine and chill
  1. Pour dressing over the salad and gently toss until evenly coated.
  2. Sprinkle with chopped peanuts and sesame seeds.
  3. Chill the salad for 15–20 minutes before serving.
  4. Serve immediately for the freshest texture.

Notes

Pro tip: Chill the serving bowl and keep the watermelon cold—this helps maintain a crisp, juicy texture. Store covered in the refrigerator up to 2 days; peanuts and sesame seeds soften slightly but it’s still good. Freezing is not recommended due to watery texture. For a gluten-free version, use tamari instead of soy sauce.