Watermelon Rind Salad with Shrimp & Pork
Refreshing watermelon rind salad with juicy shrimp, tender pork, and a tangy dressing—perfect for summer!
Nutrition
Calories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSodium: 500mgFiber: 2gSugar: 8g
Ingredients
For the salad
- 2 cups watermelon rind green skin removed, julienned
- ½ lb raw, peeled & deveined shrimp
- ½ lb pork belly (or boneless pork shoulder for leaner option)
- 1 small carrot julienned
- ½ medium red or white onion thinly sliced
- ¼ cup fresh cilantro or Thai basil chopped
- 2 tbsp crispy fried shallots store-bought or homemade
- ¼ cup roasted peanuts crushed
- Ice cubes for soaking onions optional
For the dressing
- 3 tbsp fish sauce or soy sauce
- 2 tbsp sugar
- 1 tbsp lime juice or lemon juice
- 1 tbsp minced garlic
- ½ tsp minced fresh chili or chili flakes, to taste
Instructions
Prepare the Watermelon Rind
- Peel off the green outer skin of the watermelon rind. Slice the white part into thin matchsticks.
- Rinse and pat dry.
Cook Pork and Shrimp
- Rinse with salt water. Boil for 15–20 minutes until fully cooked. Let cool and slice thinly.
- Boil or steam shrimp for 2–3 minutes until pink and cooked through. Set aside.
Prepare Vegetables
- Soak sliced onion in ice water for 5 minutes to reduce sharpness. Drain.
- Toss carrots with a pinch of sugar to enhance crunch and flavor.
Make the Dressing
- In a saucepan over low heat, mix fish sauce and sugar until dissolved.
- Turn off the heat. Stir in lime juice, garlic, and chili. Let cool.
Assemble the Salad
- In a large bowl, mix watermelon rind, carrot, onion, pork, and shrimp.
- Pour dressing over and toss gently.
- Top with herbs, fried shallots, and crushed peanuts just before serving.
Notes
- You can replace pork belly with grilled chicken or tofu for a lighter version.
- If watermelon rind is unavailable, use shredded green papaya or cabbage.
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