Asian Watermelon Salad



Watermelon is awesome. But regular fruit salad can only get you so far. This Asian Watermelon Salad is the beautiful, colorful, salty answer.

Don’t get me wrong – I love fruit salad, especially in the summer. But it tends to get boring, and really doesn’t do anything for me past breakfast. So what did I do? I threw some salty deliciousness at it and put it on something fried. Because why the hell not?


12-15 Wonton Wrappers, Cut in Half Diagonally
2 Cups Watermelon, Diced
3-4 Radishes, Grated
2 Scallions, Chopped
1 Tbs Fish Sauce
1 Tbs Soy Sauce
1 Tbs Rice Wine Vinegar
Juice of 1 Lime
Pepper to Taste


Frying Vessel (dutch ovens work great)
Hooray, we get to fry something again! I apologize to any diet you may be on, but this salad really wouldn’t be the same without the crunch. Trust me, I know; I put the salad on some of the wontons early and they got soggy. No one – I repeat, no one – likes soggy anything.

First, grab your frying vessel and put in some canola oil – enough to get a centimeter or two of depth. We really don’t need a lot, as wontons are flat. We just want to make sure they’re not touching the bottom. Bring to a medium high heat, and use the spoon trick that I told you about in the Deep Fried Blue Cheese Stuffed Olives post here. You can jump to some of the steps below while you wait for it to heat up. Just be careful and keep a watchful eye, as you don’t want the oil going too far. Just like Warren G, you need to regulate…your temperature.

Once the temperature is up to snuff, line a paper plate with a paper towel. Cut your wontons in half if you haven’t already done so (do it diagonally so they look cool), and get to frying. I suggest two at a time, simply because these suckers crisp up quickly. At the right temperature, a few seconds on each side is good. You may want to cut a few extra, as you will burn a few. The first few are brutal, but you’ll get the hang of the correct frying time and be done in a few minutes. Remember: golden brown is our friend.

Next, In a large bowl, whisk together the lime juice, soy sauce, fish sauce, and rice wine vinegar. Toss in your diced watermelon and stir to coat. If you want the flavor to be a little stronger, let the watermelon sit in the dressing for a few minutes. Taste along the way to make sure you’re happy with the watermelon-to-salt ratio.

Next, strain the watermelon to lose the sauce. We want these to be as free from extra liquid as possible – we’ve already talked about the soggy thing. Let them strain for a few minutes to be sure. It gives you enough time to chop the scallions and grate the radish. Use the large holes on a box cheese grater for the perfect grate.

This next step is very important: WAIT TO COMPILE until you are ready for people to shove these into their faces. Minimizing the time between plating and serving maximizes crunch.

When ready to serve, place the wontons on a serving tray, and place some of the watermelon on each. Garnish with the grated radish and chopped scallions. Sprinkle on some freshly ground black pepper, and serve.


These are super easy to put together and are abso-fucking-lutely delicious. Give these a try and let me know what you think! Share with your friends and comment below!

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