Korean Melon Salad – a delicious recipe with melon, water chestnuts, drizzle honey, handful, handful, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel, seed and chop Korean melon into half or quarter inch chunks; peel and chop water chestnuts and mix with melon. Add lime juice, a drizzle of honey, and sesame oil, and mix all together. May be stored in fridge in this condition if you are not ready to serve it yet.
2
When ready for serving, lay watercress in bottom of serving bowl; put melon and water chestnuts mixture over it, sprinkle with crunchy sea salt, add a handful of coriander. Variations could include using sliced napa cabbage or other delicate asian greens in seasons under the melon, using mint or basil with or instead of coriander, sprinkling with sesame seed, and/or or adding some hot pepper as in the recipe this is based on (but very cooling and delicious as is if there is heat elsewhere in your meal).
8
kcal
Calories
3
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Korean melon, 4 or 5 fresh water chestnuts, 1 or 2 limes depending on juiciness, drizzle honey, and more.
Yes, Korean Melon Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
