A simple delicious recipe for Watermelon Shiso Salad with Cucumber, Sesame Seeds and Scallions – a light and refreshing Asian-style Watermelon Salad that is vegan, gluten-free and full of flavor!
There is nothing you can see that is not a flower; there is nothing you can think that is not the moon.~ Basho
Here’s a refreshing Watermelon Shiso Salad with crunchy cucumbers, shiso leaves, scallions and a simple Asian Dressing. No problem if you can’t find shiso leaves -simply leave them off- but I wanted to introduce you to this delightful herb so you can put it on your radar for later down the road. It wasn’t until I went to Japan that I began to appreciate shiso’s lovely flavor fully.
What is shiso?
Shiso is a Japanese herb and a relative of mint and basil. Typically, heart-shaped with jagged edges, shiso is generally deep red, burgundy or light green. Shiso tastes herbaceous and slightly bitter often with hint of mint or lemon, adding a very unique complexity to dishes.
Where to find shiso?
The easiest way to find Shiso is to pick up a potted plant in the herb section of your local plant nursery or farmer’s market. Grow it in a container on the patio along with other herbs (or in the ground) and that way you’ll always have some on hand. Shiso is also available at upscale markets or Asian markets, and is sometimes called perilla. It can range in color from green to burgundy to deep purplish black, just look for the jaggedy edges.
Why you’ll Love this Asian Watermelon Salad
Vegan and gluten-free, this Watermelon Salad is refreshing and light and really unique! It pairs well with other Asian meals.
Ingredients in Watermelon Shiso Salad
The ingredients are kept very simple; Watermelon, cucumber, scallions, and cilantro all tossed in an Asian dressing.
How to make Watermelon Shiso Salad
The nice thing about this recipe is it only takes 15 minutes to prepare.
Chop, stir in dressing and gently mix everything in a bowl. That’s it! Add optional jalapeño slices for a little heat.
Mmmmmmm. So juicy, refreshing and cooling on these hot summer days.
Give this Watermelon Salad a whirl; it’s easy! xo
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Watermelon Shiso Salad
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 5
- Category: salad, vegan, gluten-free
- Method: tossed
- Cuisine: Hawaiian
- Diet: Vegan
Description
A simple, delicious Watermelon Salad with a sesame- lime dressing, cucumbers, cilantro and scallions, finished with optional shiso ribbons. A great vegan substitute for ahi poke salad.
Ingredients
- 4 cups cubed seedless watermelon (cut into 1 inch cubes, or less)
- 1 cup diced cucumber
- 3 scallions, cut thin, at a diagonal
- 1/4 cup chopped cilantro
- salt and pepper to taste
- few slices jalapeño ( optional)
- 2 shiso leaves, stacked, rolled and cut into thin ribbons – Optional-for garnishing
- 1-2 teaspoons toasted sesame seeds for garnishing
- 1/2 teaspoon very finely minced ginger ( or use ginger paste)
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons honey or agave
- 1 teaspoon toasted sesame oil
- 2 teaspoons shoyu, soy sauce or GF liquid amino acids
Instructions
Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
Mix dressing ingredients together in a small bowl then pour over watermelon salad.
Gently toss. Taste for salt, adding a little salt and pepper to taste.
Garnish with jalapeño, shiso ribbons and toasted sesame seeds.
Notes
Serve this on its own as a refreshing salad, or create a vegan “Poke” Bowl, serving it over rice with avocado, greens and edamame.
Nutrition
- Serving Size: 1 cup
- Calories: 74
- Sugar: 13.4 g
- Sodium: 3.2 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 0.7 g
- Protein: 1 g
- Cholesterol: 0 mg
This was really flavorful and refreshing. I love the combination of watermelon and shiso. Thank you for the recipe.
I’m so glad you gave this a go Molly! Isn’t shiso delicious!
How long does this salad keep.
hi Ryann, it is best served the day of, but it will keep 1-2 more days. It’s just not as “crisp”.
This is so fresh and lovely!! Easy to make and perfect for a hot summer night. I wanted to use my fresh herbs, so I used fresh chives instead of the scallions and mint in place of the cilantro. Delicious!!!
I just made this very interesting salad and it is so refreshing and surprisingly delicious! I’m so glad I tried it. I do love poke and I agree, this would be a wonderful vegan substitute for it. All of the flavors and ingredients go so well together. I can’t wait to make this again and as you suggest; I’ll create a poke bowl. Your recipes are amazing!! You are amazing!
Thanks Debbie, glad you liked this!
A great way to use my shiso, thanks!
have been wondering how to include shiso in more dishes- we have a bunch growing in our garden. Thanks for a great recipe!
Looks delicious and refreshing. Nothing like watermelon to cool off!My husband loves sesame oil and would probably enjoy this salad
I really love the idea of pairing watermelon with this savory vinaigrette, so unexpected yet I’m sure it comes together beautifully.