Thai-style Watermelon Salad

Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami. Recipe below.

I AM NOT A BRUNCH PERSON, but there’s a place in Milwaukee, Uncle Wolfie’s Downtown, that is making me change my ways.  It’s always so delicious, and friendly, and interesting, and I always have something that opens my eyes. TBH, it’s one of my favorite places to eat on the planet.

A few weeks ago, we were there again during a quick flying lunch visit. Laurel and Raffy shared a Thai-style watermelon salad that was so nice that I decided on the spot to steal the idea.

Besides refreshing, cold watermelon, the salad features Thai basil, mint, peppers, pickled onion—and fish sauce that gives the sweet watermelon a nice umami balance. We’ve written about fish sauce here before. It’s a liquid condiment that’s a staple seasoning in East Asian and Southeast Asian cuisines. Although its ingredients are fish (often anchovies) and salt, what it delivers in cooking is a wonderful savory umami flavor, not fishiness.

Make the pickled onion at least an hour ahead and make sure the watermelon is nice and chilled. Besides those do-ahead steps, the salad comes together quickly. Enjoy it now, before seasons get serious about changing. And if you find yourself in Milwaukee, treat yourself to a delicious brunch at Uncle Wolfie’s Downtown (or go for dinner, when it becomes The Wolf).

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Thai-Style Watermelon Salad

Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami.

Course Appetizer, Salad

Cuisine Thai-inspired

Servings 4 or more

Ingredients

For the salad:

• 4 cups peeled, cubed, chilled watermelon
• 1 tablespoon fresh mint, cut or torn into little bits
• 1 - 2 tablespoons fresh Thai basil, cut or torn into little bits
• some cucumber, peeled and sliced into thin coins

  (optional)


• 1 jalapeño or bird's eye chili, cut into slivers (optional)

For the dressing:

• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce (our current favorite is Red Boat brand)
• 1-2 tablespoons white sugar
• 1 tablespoon brown sugar
• 1 fresh jalapeño or habanero cut in half lengthwise
• a grinding of black pepper

For the pickled onion:

• 1/2 medium red onion, sliced thin (about 4 ounces)
• 1 bay leaf
• 1 jalapeño or habanero chile, sliced in half lengthwise
• 1/2 teaspoon white sugar
• 1 pinch kosher salt
• 3 tablespoons apple cider vinegar

Instructions

• First, make the pickled onion. Put the lime juice, vinegar, sugar, bay leaf, halved jalapeño and bay leaf in a food storage container that has a tight-fitting lid (a glass one is best). Stir until the sugar is dissolved. Then peel the onion, slice it very thinly, and add to the container. Pop on the lid and store the container in the fridge for at least an hour—this will be more pickley if you allow at least a day.
• Next, peel the watermelon and cut into small cubes. Put in a bowl or container, cover tightly, and refrigerate to make it nice and cold.
• When you are ready to assemble the salad, make the dressing by mixing together all the components until the sugars are dissolved. Taste it—you may want to add more sugar or lime juice.
• To assemble the salad, put the watermelon cubes in a bowl. Tear or cut the mint and Thai basil into little pieces and scatter over the salad. Add the dressing—start with about half and gently stir into the watermelon. You want it to coat everything and for only a little to pool in the bottom. Then add the pickled onion—again, start with about half and see how that looks (discard the pickling ingredients). Stir again gently, then taste. You may want to adjust with a bit of white sugar or a little salt.
• You'll notice that the dressing and the pickled onion don't have any salt, because the fish sauce brings plenty, but at this point in the process, you may decide to add just a dash of salt if you think the salad needs a bit more liveliness.
• And that's it. Serve while it's still cold. You can also refrigerate and serve later the same day.