Crunchy Asian Cucumber Watermelon Salad

INGREDIENTS

cucumbers, cut into 1-inch pieces and then quartered

2 cups

watermelon, cut into ½-inch squares

red bell pepper, seeded and cut into 1-inch pieces

1/2

red onion, thinly sliced

1/3 cup

rice wine vinegar

2 tbsp

canola oil

2 tbsp

sugar

2 tsp

grated ginger

Juice of 1 lime

1/2 tsp

sesame oil

1/2 tsp

kosher salt

1/4 cup

chopped cilantro

1/4 cup

chopped Thai basil