Melon and Cucumber Salad

The Washington Post, September 3, 2008

• • Course: Salad, Side Dish
• • Features: Fast

Summary:

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.

6 servings

Ingredients:

• • 2 teaspoons garlic chili 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)

Directions:

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.

NOTE: To toast sesame seeds:

Spread the seeds evenly on a baking sheet and bake in a 350-degree oven for 15 minutes.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

143 calories, 9g fat, 1g saturated fat, n/a cholesterol, 77mg sodium, 13g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.