Watermelon and apple cucumber salad with Thai basil

Prep 10 mins

Cook 1 min

Serves 6 as a side

Difficulty 2

It’s difficult to think of a more refreshing salad for summer than this one. You can make the dressing ahead of time for ease, but it’s best to slice the watermelon and cucumber at the last minute for optimum freshness and crunch.

300g watermelon

1 apple cucumber, peeled and thinly sliced

Large handful of Thai basil leaves


VIETNAMESE DRESSING

50ml white vinegar

50g caster sugar

1 tbsp fish sauce

Juice from ½ lime

1 small red chilli, finely chopped

1. For dressing, bring vinegar, sugar and 50ml water to a simmer over medium heat until dissolved. Remove from heat, stir through fish sauce, lime and chilli and set aside. Season to taste, adding extra fish sauce or lime juice to taste.


2. Cut watermelon and apple cucumber just before serving and arrange on a platter, spoon over dressing just before serving and scatter with fried shallots and Thai basil to serve.

INGREDIENTS

METHOD

Recipe and image by Eatable.

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