Melon and Cucumber Salad 6.000

James M. Thresher for The Washington Post

Sep 3, 2008

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.

Servings: 6
  • 2 teaspoons garlic chile sauce, such as Sriracha (see headnote)
  • 1 tablespoon white wine vinegar
  • Salt
  • 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)

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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.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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