Name: Watermelon and Snap Pea Salad
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

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. —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 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

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.

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes

See Related Recipes and Cooking Tips

37 Watermelon Recipes for Your Juiciest Summer Yet