Asian Watermelon Cucumber Salad


Asian Watermelon Cucumber Salad



  • 1 tablespoon Gochujang or sriracha To taste
  • 1/4 cup Rice wine vinegar
  • 2 tablespoons Soy sauce or coconut aminos
  • 1 teaspoon Sesame oil
  • 1 tablespoon It Does Everything seasoning


  • 1 small Watermelon Seedless
  • 6 Persian cucumbers
  • 1/4 cup Mint Fresh


  • Whisk together all Dressing ingredients, adding salt and spice to taste
  • Peel and cube watermelon
  • Slice cucumber into rounds (if not using Persian cucumbers, peel and seed)
  • Combine watermelon and cucumber into the dressing. 
  • Chop mint and garnish top of salad. Serve immediately or refrigerate for up to 3 days. 

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