This salad has all the Thai hallmarks - super-fresh ingredients, bags of texture and crunch with that hot, sweet, sour bite.


  • For the dressing

  • 2 red chillies, seeded and chopped

  • 2 garlic cloves, roughly chopped

  • 60g palm sugar or honey

  • 8 coriander roots

  • Juice of 6 limes

  • Thai fish sauce to taste

  • For the salad

  • 200g seedless watermelon flesh, cubed

  • 2 pink grapefruits, peeled, pith removed, segmented

  • 3 spring onions, thinly sliced

  • 3 lime leaves, very finely julienne

  • 1 tbsp roasted peanuts, roughly chopped

  • 2 tbsp coriander leaves

  • 1 red chilli, finely sliced, seeds removed

  • 1 tbsp mint leaves, torn

  • 50g fresh ginger, peeled, thinly sliced and julienne

  • 360g picked white crab meat


  • 1.

    First make the dressing. In a large pestle and mortar, pound the chillies, coriander roots, palm sugar and garlic to a paste. Add the lime juice and season to taste with the fish sauce.The dressing should be hot, sweet and sour.

  • 2.

    Place all the salad ingredients in a large bowl, dress with 4 tbsp of dressing. Spoon the salad onto the plate and serve immediately.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings