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Burmese Cucumber Watermelon Composed Salad


Ginger Lime Dressing

  • 2 teaspoons minced ginger
  • 1 tablespoon olive oil
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh lime juice


  • English cucumber ends trimmed, sliced as thinly as possible lengthwise
  • small watermelon balls
  • fresh lime segments cut into small pieces
  • fresh mint
  • roasted peanuts crushed (I put the peanuts in a plastic bag and used a rolling pin to crush them)
  • toasted unsweetened coconut shreds
  • toasted sesame seeds


  1. Make Ginger Lime Dressing by heating oil in a small skillet; add ginger and turn heat off; let ginger sizzle until light brown; use slotted spoon to remove ginger. Whisk together fish sauce and lime juice; add ginger infused oil and mix well.
  2. Roll up cucumber slices tightly. Arrange on serving plates, along with watermelon balls, fresh lime pieces and mint leaves. Sprinkle peanuts, toasted coconut and sesame seeds on top. Drizzle a little dressing on top just before serving.