Watermelon and Snap Pea Salad with Mint


The secret ingredient to this refreshing watermelon salad from Food & Wine's Justin Chapple is the dressing, which gets an umami-rich flavor from fish sauce. 

Watermelon and Snap Pea Salad with Mint
Photo: © Con Poulos
Total Time:
30 mins
4 to 6


  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons minced shallot

  • 2 tablespoons canola oil

  • 2 tablespoons toasted sesame seeds

  • 1 1/2 tablespoons fish sauce

  • One 2 3/4-pound piece of seedless watermelon, peeled and cut into 3/4-inch pieces (1 1/2 pounds of chunks)

  • 1/2 pound sugar snap peas, strings removed and peas thinly sliced on a bias

  • 2 cups mint leaves, coarsely chopped

  • 1 cup torn pea shoots (1 ounce)

  • Kosher salt


  1. In a small bowl, whisk the rice vinegar and shallot; let stand for 5 minutes. Whisk in the canola oil, sesame seeds and fish sauce.

  2. In a large serving bowl, toss the watermelon with the snap peas, mint and pea shoots. Add the dressing and toss well. Season with salt and toss again. Serve right away.

Suggested Pairing

Pear-scented Pinot Gris.

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