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. —Jessie YuChen
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
½
2
1
2
1
½
¼
3
8
¼
1
2
Preparation
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.
Leave a Review
Reviews (65)
Back to TopTruly outstanding — forwarded the recipe to my guests mid-bite! I agree with others that the watermelon cubes should be smaller, and I cut the snap peas larger (into 2-3 pieces), which made the presentation more visually elegant (errant bits of peas can detract from the appearance). Fresh mint is better than basil for this Asian vinaigrette in my opinion. You definitely do not need to use (should not use) all of the dressing. I used the amount you would for a salad. A pool of dressing is visually distracting and a set-up for splatters of black liquid, while not enhancing the flavor. If you make ahead, the dressing pulls out some of the liquid from the watermelon. Though it intensifies the flavor of the watermelon, you must use a slotted spoon to serve or else it will function as a soup, too. :-) Thank you, BA, for featuring new taste profiles; they keep our palates tantalized, our minds curious, and our spirits soaring. Some of us have been adept in the kitchen for decades and want to continue exploring and learning new cuisines.
Carol
Saratoga,CA
8/22/2021
My husband and I LOVED this. My son hated it. We halved the recipe but still used the 3 TB of fried onions (we used the same ones as for green bean casserole). Found most of the stuff except the "chilli crisp" so we used Costco's sweet Chili sauce. The author probably would shudder but we loved it.
BeginnerCookLisa
Portland OR
7/27/2021
I absolutely ADORED this salad. Tracking down the Kong Yen black vinegar was an absolute must, it is truly one of the most incredible things I have ever tried. I had no problem eating the snap peas and watermelon together, but this might be easier to eat with a spoon or with chopsticks than with a fork. Highly recommended.
Rita J
Chicago, IL
7/26/2021
Ok, I was pretty excited about this one, but I am sorry, I think it fell short. Instead of the black vinegar, I might try rice vinegar. Are the snap peas suppose to be cooked? I tried raw, and I had to spit them out - just bought them at the store, but guess the store sold them past their prime? The shallots helped, but unfortunately I would not make this recipe again, although I am excited to work with the asian sauces and do some tweaking. I dunno, maybe more garlic? I am sucker for anything with Chili crunch. If you aren't crunching - what are you doing?
Erin
Richmond, Va.
7/22/2021
I'm torn on this one. I was really excited because I love all the things in this dish but especially watermelon and black vinegar. I was excited for the savory taste sensation I was about to experience! Ultimately though, it fell short of expectation and, I gave it 3 stars. It was interesting and pretty good but I'm not sure I would make it again. Maybe if I were going to a bbq or potluck with a bunch of adventurous eaters who would appreciate something different for being different? I mean, I love watermelon for being watermelon and I feel like this could have been made with cucumbers or tomatoes or green papaya or any number of things and tasted similarly. From a functional standpoint, I was a little confused about how to eat it. There doesn't really seem to be a way to get both watermelon and tiny pieces of snap peas in one bite. So instead what happens is you eat this as two different salads (watermelon and then tiny pieces of snap pea) and without something bigger to scoop them up with (like lettuce or something) you're left fishing around on your soupy plate for these tiny pieces of snap pea. The dressing is also more a sauce so this dish is kind of messy on your plate and in the end your left with a big bowl of pieces of snap peas and saucy dressing. Plus the leftovers keep less well than just plain watermelon would. So after all that? Meh, thumbs down, won't make again. I was really hoping for a new & improved watermelon salad to add to my repertoire but it was not to be! For those in the Seattle area saying they can't find black vinegar: I've seen it at Ken's in greenwood and also the central market in shoreline. Probably other places also but those are the two places I shop often that I know carry it.
Anonymous
Seattle, WA
7/12/2021
This was a hit at the 4th of July block party. I’m nit even a watermelon fan, but with a ripe one, the umami in the dressing and crunch of the snap peas sealed the deal! Honestly the dressing itself is a great way to enhance whatever else you have in the way of leftovers, from tri tip to pad thai to grilled asparagus. This will be in rotation all summer!
Nicole P
Sacramento, CA
7/6/2021
The combination of flavors in this salad was definitely delicious. I seem to have a slight stomach ache after eating it, but maybe I just ate too many servings. Definitely addictive. I will say, it took me days of driving around to different stores to try to find all of the very specific, unusual ingredients, so for the first salad, it is definitely costly in time and effort. I would like to ask Jessie YuChen for suggestions on other uses for the dressing and other uses for the very specific ingredients that are now taking space in my refrigerator and pantry.
Carolyn Gorman
Shelburne, Vermont
6/29/2021