Thai Watermelon Salad Recipe

Toast and grind rice

Heat a small dry skillet over medium heat. Add the uncooked glutinous rice in an even layer and toast, stirring frequently, until the rice turns golden brown and gives off a nutty aroma, 6–8 minutes. Transfer to a plate to stop cooking, let cool completely, then grind in a spice grinder or mortar and pestle to a coarse powder. Set aside.

Prepare watermelon

Using a sharp knife, trim rind from the watermelon and cut flesh into 1/2–3/4-inch cubes. Measure 4 cups and place in a large mixing bowl.

Prepare green tomatoes and cucumber

Trim stem ends from green tomatoes and cucumber. Slice the green tomatoes into 1/4-inch wedges or half-moons to total about 1 cup. Peel (optional) and thinly slice or halve the cucumber into bite-sized pieces; add to the bowl with the watermelon.

Shallot and herbs

Thinly slice the shallot and separate into rings. Roughly chop the mint and cilantro leaves (reserve a few whole small sprigs for garnish if desired). Add shallot and herbs to the bowl.

Peanuts

Coarsely chop the toasted peanuts and reserve for the final toss and garnish.

Make dressing

Mince or finely crush the garlic and chiles together (use a mortar and pestle or finely chop). In a small bowl, combine lime juice, fish sauce, and palm sugar; stir until sugar dissolves. Add the minced garlic and chiles and the chopped cilantro stems. Optionally whisk in 1 tsp neutral oil to slightly soften the flavor. Taste and adjust: balance should be bright, salty, sweet, and spicy — add more lime for acidity, fish sauce for saltiness, or sugar to tame heat.

Pour about two-thirds of the dressing over the bowl of watermelon, green tomatoes, cucumber, shallot, and herbs. Gently toss just until combined, taking care not to crush the watermelon cubes. Taste and add more dressing as needed (reserve some for guests to add).

Sprinkle the toasted rice powder evenly over the salad and toss lightly so it adheres to the fruit and vegetables; the rice powder adds fragrance and a slight crunch.

Fold in about half of the chopped peanuts, then transfer salad to a serving platter or bowl. Garnish with remaining peanuts, a few whole mint and cilantro leaves, and lime wedges on the side.

Serve immediately so the watermelon stays crisp. Offer extra dressing and lime wedges to taste.