Nothing beats a big platter of juicy watermelon on a hot day—but this salad takes it up a notch. Cool cucumber, fresh herbs, and a punchy nước mắm dressing play off the sweetness, while crispy shallots and roasted peanuts add the crunch factor. It’s fresh, bright, and exactly what you want to eat when it’s too hot to cook. 

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Prep Time: 25 minutes 
Cook Time: 10 minutes 
Yield: Serves 4 

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Ingredients

For the Nước Mắm Dressing 

• ¼ cup white sugar 

• ¼ cup water 

• 2 cloves garlic, minced 

• 2½ tablespoons rice wine vinegar 

• 1 small red chili, minced 

• 2 tablespoons fish sauce 

• Juice of ½ lime 

For the Crispy Shallots and Shallot Oil 

• 6–8 shallots, very thinly sliced 

• Neutral oil (enough to fully cover shallots in the pot) 

• Pinch of kosher salt 

For the Salad 

• ½ medium seedless watermelon, cut into triangles or wedges 

• 4–5 baby cucumbers, lightly smashed and sliced 

• 1 jalapeño, seeds removed, thinly sliced 

• ½ cup roasted peanuts, roughly chopped 

• ½ cup fresh cilantro leaves 

• ½ cup fresh mint leaves 

To Finish 

• 1 tablespoon reserved shallot oil 

• Flaky salt, to taste 

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Instructions

1. Make the Nước Mắm Dressing 

• In a small saucepan over medium heat, combine sugar and water. Stir until sugar fully dissolves, about 1–2 minutes. Remove from heat. 

• Whisk in minced garlic, rice wine vinegar, chili, fish sauce, and lime juice. 

• Let the dressing cool to room temperature. 

2. Prepare the Crispy Shallots 

• Place sliced shallots in a small heavy pot. Cover completely with neutral oil. 

• Set over medium heat. When the oil begins to bubble gently (usually around 5–6 minutes), stir occasionally. 

• Continue frying until shallots turn a rich golden brown, about 8 minutes total. Watch closely—they can burn quickly. 

• Use a slotted spoon to transfer shallots to a paper towel–lined tray. Immediately sprinkle with salt. 

• Cool fully. Reserve 1 tablespoon of the frying oil. 

3. Assemble the Salad 

• Arrange watermelon and smashed cucumber pieces on a large serving platter. 

• Scatter sliced jalapeño, cilantro, mint, and roasted peanuts over the top. 

• Drizzle generously with the cooled nước mắm dressing. 

• Spoon over 1 tablespoon of reserved shallot oil. 

• Finish with crispy shallots and flaky salt to taste. 

4. Serve 

• Enjoy immediately while the shallots are crisp. 

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Directions

1. Make the dressing and let cool. 

2. Fry shallots until golden and crisp. 

3. Arrange watermelon, cucumber, herbs, peanuts, and jalapeño on a platter. 

4. Drizzle with dressing and shallot oil. 

5. Top with crispy shallots and salt, then serve. 

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Chef’s Notes

• Shallot Tips: Slice as evenly as possible so they cook at the same rate. A mandoline makes this easier. 

• Storage: Extra crispy shallots can be kept in an airtight container at room temperature for up to 3 days. 

• Heat Level: For more kick, leave the jalapeño seeds in. 

• Serving Ideas: Great alongside grilled shrimp, roast chicken, or sticky rice.