Crunchy Asian Cucumber Watermelon Salad

If you like a heavier sesame oil flavor in the dressing, add more in ¼ teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it's added to.

Course Salad

Cuisine Asian,

Keyword cucumber salad

Prep Time 10

Total Time 10

Servings 6

Ingredients

2 cucumbers cut into 1-inch pieces and then quartered
2 cups watermelon cut into ½-inch squares
1 red bell pepper seeded and cut into 1-inch pieces
½ red onion thinly sliced
⅓ cup rice wine vinegar
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons ginger grated
Juice of 1 lime
½ teaspoon sesame oil
½ teaspoon kosher salt
¼ cup cilantro chopped
¼ cup Thai basil chopped

Instructions

Place the chopped cucumbers, watermelon, red bell pepper and red onion in a large bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, grated ginger, lime juice, sesame oil and kosher and add to the cucumber mixture. Toss lightly then add the fresh herbs and season with more kosher salt to taste. Refrigerate and serve.