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Thai Watermelon and Radish Salad
- ¼ cup fresh lime juice
- 1 Tbsp sweet soy sauce
- 1 Tbsp Asian chili garlic sauce
- 2 tsp grated fresh ginger
- Kosher salt and freshly ground black pepper, to taste
- 8 cups watermelon, cut into 1” chunks
- 15 radishes, thinly sliced
- 6 scallions, thinly sliced
- 1 jalapeno or serrano chili, seeded and minced
- ¾ cup mint leaves, coarsely chopped
- ¾ cup basil leaves, torn
- Roasted unsalted peanuts, crushed
In large bowl, whisk lime juice, soy sauce, chili garlic sauce, and grated ginger. Season with salt and pepper. Add watermelon, radishes, scallions, and chili, and toss. Fold in mint and basil, taste for salt and pepper, adding more if necessary, and top with crushed peanuts before serving.
Posted in: Gluten-Free, Gluten-Free Appetizers, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Vegan, Vegan Appetizers, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer
