Thai Style Radish and Watermelon Salad
Ingredients
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 tablespoon sambal oelek or other Asian chile sauce
- 2 teaspoons finely grated fresh ginger
- Kosher salt
- Freshly ground pepper
- One 5-pound watermelon—rind and seeds removed, flesh cut into 1 1/2-inch chunks (8 cups)
- 12 radishes, very thinly sliced
- 8 scallions, thinly sliced
- 2 fresh hot red chiles, such as Holland or cayenne, thinly sliced crosswise
- 3/4 cup lightly packed mint leaves, coarsely chopped
- 3/4 cup lightly packed Thai basil leaves, torn
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