Skip to main content
Epicurious
Bon Appétit

Watermelon and Snap Pea Salad

By Jessie YuChen

5.0

(4)

Watermelon and Snap Pea Salad Recipe
Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

I serve this refreshing and unexpectedly savory summer salad whenever I want to make a good impression—like the time I first met my partner’s family (they still talk about it!). I love the way the sweetness of perfectly ripe melon is carried by the Taiwanese black vinegar, which delivers deep complexity and subtle fruity notes. The prep time is short and the flavors are strong, a recipe sure to hook you and whoever you serve it to.

About the black vinegar: Kong Yen-brand vinegar is an iconic Taiwanese black vinegar-based condiment that’s infused with a variety of vegetables, fruits, and spices, giving it an idiosyncratic flavor. While Chinese black vinegar (such as Chinkiang brand) tastes different, it can work in a pinch, but an even better substitute would be equal parts Worcestershire sauce, rice vinegar, and orange juice.

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

Recipe information

  • Yield

    4 Servings

Ingredients

1 garlic clove, finely chopped
½ cup Kong Yen or Chinkiang black vinegar
2 Tbsp. black sesame oil or toasted sesame oil
1 Tbsp. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce
2 tsp. dark (aged) soy sauce (preferably Kimlan)
1 tsp. fish sauce
½ tsp. Taiwanese or Japanese groundblack sugar or dark brown sugar
¼ tsp. freshly ground white or black pepper
3 Tbsp. store-bought fried shallots, divided
8 oz. sugar snap peas, trimmed, thinly sliced on a diagonal
¼ cup thinly sliced Thai basil or mint
1 baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces
2 tsp. toasted black and/or white sesame seeds

Preparation

  1. Step 1

    Mix garlic, vinegar, oil, chile crisp, soy sauce, fish sauce, black sugar, white pepper, and 1 Tbsp. fried shallots in a medium bowl until sugar is dissolved.

    Step 2

    Add sugar snap peas and basil to dressing in bowl and toss to coat.

    Step 3

    Arrange watermelon on a platter or individual plates and top with sugar snap pea mixture. Drizzle any dressing remaining in bowl over. Scatter sesame seeds and remaining 2 Tbsp. fried shallots on top.

TagsSaladTaiwaneseEast AsianAsianWatermelonMelonFruitSugar Snap PeaPeaBean and LegumeVegetableThai BasilBasilHerbs & SpicesSummerQuickEasyWeeknight MealsStarterSideDairy FreeHealthyishDinnerBon Appétit

See Related Recipes and Cooking Tips

Read More
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Zaru Soba (Cold Buckwheat Noodles)
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.