Thai Papaya Melon Salad
This novel salad contains muskmelon, papaya, watermelon, iceberg lettuce, is served with a vinegar and lime dressing and plated with assorted spices and vegetables.
Chef Ranveer Brar`s Thai Papaya Melon Salad Recipe

- Thai


- 4

Cooking Time

-50-60 Min


- Medium

Preparation Time

- 20 Min


  • FOR Thai Papaya Melon Salad
  • ½ cup peanuts
  • soaked
  • 1 tsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lemon juice
  • 1 tsp chopped Thai ginger
  • 1 tsp chopped garlic
  • ½ chopped onion
  • Few coriander leaves
  • water as required
  • 1 tbsp Vinegar
  • 1 tsp honey
  • 3 chopped red chillies
  • 1 tsp lemon zest
  • 1 tsp toasted sesame seeds
  • 1 2 tsp brown sugar
  • Melon
  • Papaya
  • watermelon
  • Few Iceberg lettuce
  • Few basil leaves
  • 1 Vietnamese rice paper
  • FOR Garnish
  • Coriander leaves
  • basil leaves
  • Mint leaves
  • parsley
  • salt
  • lemon juice


  1. 1

    For the salad dressing heat water in a pan, add vinegar, honey, chopped red chilli, lemon zest, toasted sesame seeds, brown sugar, and Thai red curry paste.
  2. 2

    Mix well.
  3. 3

    In a bowl, combine soaked peanuts, soy sauce, fish sauce, lemon juice, Thai ginger, chopped garlic and onion, and coriander leaves.
  4. 4

    Transfer the mixture to a ramekin bowl.
  5. 5

    Steam the peanut mixture for 1 hour.
  6. 6

    In a bowl, add scoops of melon, papaya, and watermelon, torn iceberg lettuce, and basil leaves.
  7. 7

    Pour the dressing and mix well.
  8. 8

    Soak the Vietnamese rice paper in water.
  9. 9

    Arrange the papaya melon salad on the soaked Vietnamese rice paper and roll it.
  10. 10

    Pour the steamed peanuts mixture on it.
  11. 11

    Serve with chopped cucumber and steamed peanut mixture.
  12. 12

    Garnish with coriander leaves, basil leaves, parsley, mint leaves, salt, and lemon juice.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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