Watermelon Laab – A Refreshing Thai Summer Salad

Sweet. Savory. Herbaceous. Our Watermelon Laab is the ultimate hot-weather dish — bursting with juicy watermelon, zingy lime, umami-rich fish sauce, and the irresistible crunch of CNC.

Inspired by the traditional Northeastern Thai laab (a salad typically made with minced meat, herbs, and toasted rice powder), this version swaps in thinly sliced watermelon for a refreshing, meatless twist — perfect for summer.

Ingredients

• Thinly sliced watermelon (or cut into bite-sized triangles or batons)

• 1–2 tsp fish sauce (adjust to taste)

• Juice of 1 lime

• 1 tbsp toasted rice powder (see below)

• 1 small shallot, thinly sliced

• 1–2 spoonfuls of Chili Nut Crunch (Original or Spicy)

• A handful each of:

• Chopped saw coriander

• Picked cilantro leaves

• Thinly sliced scallions

• Fresh mint leaves

How to Make Toasted Rice Powder

Toasted rice powder (khao khua) adds nuttiness and texture. Here’s how to make it:

1. Heat a dry pan over medium heat.

2. Add uncooked Thai long-grain sticky rice (glutinous rice) and toast, stirring often, until deeply golden and fragrant — about 8–10 minutes.

3. Let cool, then grind in a mortar and pestle or spice grinder until coarse (not too fine).

Tip: If you don’t have sticky rice, jasmine rice or even short-grain rice will work — flavor will vary slightly but still delicious.

Assembly

1. Toss sliced watermelon with fish sauce and lime juice.

2. Add shallots, herbs, and toasted rice powder.

3. Top with Chili Nut Crunch and mix gently.

4. Taste and adjust seasoning — more lime, fish sauce, or Chili Nut Crunch as needed.

Serve cold. Best eaten immediately.

Spicy, tangy, crunchy, cooling — this is summer in a bowl.

Let us know if you make it — tag us with #ChiliNutCrunch!