I love making this Asian Watermelon Salad when I want something quick, refreshing, and full of unexpected flavor. It’s juicy, vibrant, and tossed with a simple soy-ginger dressing that brings out the best in sweet summer watermelon. Whether I’m hosting a backyard BBQ or just need a light side dish, this salad always delivers a cool and savory crunch.

Why You’ll Love This Recipe

It’s light, fresh, and ready in under 15 minutes
The combination of sweet and salty is incredibly refreshing
No cooking required—just chop and toss
It’s vegan, gluten-free (with tamari), and low-calorie
A creative way to use up extra watermelon

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Watermelon, cubed
Fresh cilantro, chopped
Green onions, sliced
Sesame seeds
Soy sauce
Rice vinegar
Grated ginger
Sesame oil

directions

Step 1: Prep the Ingredients

I cube the watermelon and chop the cilantro and green onions. Fresh, ripe watermelon makes a big difference in this salad—it should be sweet, juicy, and chilled.

Step 2: Make the Dressing

In a small bowl, I whisk together soy sauce, rice vinegar, sesame oil, and freshly grated ginger. The soy adds saltiness, vinegar brings tang, and the ginger gives it a warm, peppery bite.

Step 3: Combine and Toss

I add the watermelon, cilantro, and green onions to a large bowl. Then I drizzle the dressing over the top and toss gently to combine. I’m careful not to break up the watermelon cubes too much.

Step 4: Finish and Serve

Just before serving, I sprinkle sesame seeds on top for crunch and a little nutty depth. It’s best served immediately while the flavors are bright and the watermelon is cold.

Servings and timing

Servings: 4
Prep time: 10 minutes
Total time: 10 minutes

Variations

Add spice: I sometimes toss in a few thin slices of red chili or a drizzle of sriracha for heat.
Fruit swap: Try subbing in chunks of cucumber or cantaloupe for a twist.
Nuts: Crushed peanuts or cashews work well instead of sesame seeds.
Protein boost: Add grilled shrimp or tofu for a light main dish.
Mint: I occasionally replace or mix the cilantro with fresh mint for a different herbal profile.

storage/reheating

This salad doesn’t store well for long since the watermelon releases liquid quickly and softens.

Refrigerator: If I need to prep ahead, I keep the watermelon and dressing separate and mix them just before serving.
After mixing: I try to eat it within 1–2 hours for best texture and flavor.

FAQs

Can I make this salad ahead of time?

I like to prep the ingredients and dressing separately, but I wait to mix them until just before serving to avoid sogginess.

What type of soy sauce works best?

I use regular soy sauce, but low-sodium works too. For a gluten-free version, tamari is a great alternative.

How do I keep the watermelon from turning mushy?

I use cold, firm watermelon and avoid over-mixing once the dressing is added.

Can I serve this with a main dish?

Absolutely. It’s great with grilled chicken, seafood, or Asian-inspired dishes like teriyaki or sesame noodles.

What if I don’t like cilantro?

You can leave it out or swap it with fresh mint or Thai basil for a different flavor profile.

Conclusion

This Asian Watermelon Salad is my go-to when I want something crisp, colorful, and full of surprise. The sweet fruit, tangy dressing, and punchy herbs come together in a way that’s both refreshing and addictive. It’s simple, fast, and always a crowd-pleaser—especially on warm days when I want to keep things cool in the kitchen.