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Thai Watermelon Salad
Sweet, salty, crunchy, spicy…this salad brings together so many delicious flavours and textures!

Thai Watermelon Salad

Servings: 4

Ingredients

¼ watermelon, skin removed and cut into cubes
½ cup peanuts, toasted and roughly chopped
2 handfuls fresh coriander, stalks removed
2 handfuls fresh mint, stalks removed
1 small bunch of radishes, finely sliced

Dressing:
2cm piece of ginger, peeled and grated
½ red chilli, finely sliced
2 tbsp soy sauce
1/3 cup (6 tbsp) canola or peanut oil
1 tsp sesame oil
½ tsp NOMU Oriental Rub
Lime juice, to taste
NOMU Sea Salt and Black Pepper

Directions

To make the dressing, place the ginger, chilli, soy sauce, canola/peanut oil, sesame oil and NOMU Oriental Rub into a small bowl and add a dash of lime juice. Season to taste, adding more lime juice if needed.

In a bowl, toss the watermelon and dressing together gently.

Place all the ingredients separately onto serving plates, allowing your guests to mix their own salads.

Tip: If anyone is allergic to nuts you can replace the peanuts with honey toasted sunflower seeds.

Ingredients

¼ watermelon, skin removed and cut into cubes
½ cup peanuts, toasted and roughly chopped
2 handfuls fresh coriander, stalks removed
2 handfuls fresh mint, stalks removed
1 small bunch of radishes, finely sliced

Dressing:
2cm piece of ginger, peeled and grated
½ red chilli, finely sliced
2 tbsp soy sauce
1/3 cup (6 tbsp) canola or peanut oil
1 tsp sesame oil
½ tsp NOMU Oriental Rub
Lime juice, to taste
NOMU Sea Salt and Black Pepper

Directions

To make the dressing, place the ginger, chilli, soy sauce, canola/peanut oil, sesame oil and NOMU Oriental Rub into a small bowl and add a dash of lime juice. Season to taste, adding more lime juice if needed.

In a bowl, toss the watermelon and dressing together gently.

Place all the ingredients separately onto serving plates, allowing your guests to mix their own salads.

Tip: If anyone is allergic to nuts you can replace the peanuts with honey toasted sunflower seeds.

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