This salad combines spicy and sweet to make a cooling and flavorful side dish. One warning: Do not add the dressing until the last minute or the melon and cucumber will become limp.
Sriracha is a hot garlic chili sauce that packs a punch; use it sparingly until you're familiar with its heat.
- 2 teaspoons garlic chili sauce, such as Sriracha (see headnote)
- 1 tablespoon white wine vinegar
- 1/4 cup mild olive or vegetable oil
- 2 6- to 8-ounce cucumbers, peeled, cut in half lengthwise, seeded and cut crosswise into 1/4-inch slices
- 8 ounces cantaloupe, cut into 1-inch-long matchsticks, each about 1/4-inch thick (from 1 large cantaloupe)
- 2 tablespoons finely chopped cilantro leaves
- 1 tablespoon sesame seeds, lightly toasted (see NOTE)
Whisk together the garlic chili sauce, vinegar and salt to taste in a small bowl. Slowly whisk in the oil to form a well-blended dressing.
Combine the sliced cucumbers, melon and cilantro in a large serving bowl, mixing gently to distribute the cilantro evenly. Just before serving, drizzle the dressing over the salad, then sprinkle the toasted sesame seeds on top.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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