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    Hot & Sour Melon Salad

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    Hot & Sour Melon Salad

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 tbsp reduced salt soy sauce
    • 11⁄2 tbsp maple syrup
    • 80g cashews
    • 2 limes, juice
    • 11⁄2 tbsp vegetarian fish sauce
    • 1 small clove garlic, finely grated
    • 1⁄2 tsp finely grated fresh root ginger
    • 1 Thai red chilli (deseeded, if liked), finely sliced
    • 1⁄2 Waitrose & Partners Piel de Sapo Melon, skin removed and sliced (about 500g prepared weight)
    • 300g shredded red or green cabbage (about 1⁄2 small cabbage)
    • 200g cucumber, sliced (about 1⁄2 cucumber)
    • 1⁄2 red onion, finely sliced
    • Handful each coriander and Thai basil leaves, roughly torn


    1. Preheat the oven to 180oC, gas mark 4. Mix the soy sauce and 1⁄2 tbsp maple syrup in a bowl. Add the cashews, making sure they are well coated. Spread out on a small foil-lined baking tray and roast for 6-8 minutes until golden; set aside to cool, then roughly chop.

    2. Meanwhile, mix the remaining 1 tbsp maple syrup with the lime juice, vegetarian fish sauce, garlic, ginger and chilli to make a dressing. Add more maple syrup, lime juice, vegetarian fish sauce or chilli to taste – it should be hot, sour and slightly sweet.

    3. Arrange the melon, cabbage, cucumber, red onion and herbs on individual plates or a large platter. Scatter with the cashews and serve with the dressing.

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    Cook’s tip If you’re not vegan, try adding some cooked prawns to this salad for extra protein.



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