Som Tam Watermelon Salad: Would it work?
I'm considering making a watermelon salad with red onions, green beans and som tam dressing (lime juice, palm sugar, chiles, fish sauce, dried shrimp, peanuts, etc...). Anyone tried it before? Do you see any reason it would not work (porosity of watermelon)?
I agree that the watermelon's porosity represents a risk, but if you don't dress and toss the salad until it's served, or reserve the watermelon portion until the salad is ready to serve and add it at that time, you may get acceptable results. Let us know what you decide and how it turns out.
I think it would work fine. I have an old recipe clipped from a newspaper for a thai melon salad that is very similar to what you're thinking. Recipe calls for cantelope but I've done it with honeydew and watermelon. In this version, the melon chunks are arranged on a platter with the dressing poured over so you can avoid too much liquid which, as you suspect, could negatively affect the porous watermelon.
It tastes great, so refreshing in the summer.