Cucumber-Melon Salad With Chile and Cilantro


Get out of your salad rut with this bright, refreshing salad that stars thin slabs of aromatic honeydew. The simple sambal dressing gives it a tangy-sweet heat that’s nothing short of exhilarating. 

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4 – 6 serving(s)

Total Time:
15 mins


  • 1/4 c.

    plus 2 tablespoons rice vinegar

  • 2 tsp.


  • 1 tsp.


  • Kosher salt and pepper 

  • 2 tbsp.

     canola oil

  • 6

    Persian cucumbers, trimmed and sliced 1/8 inch thick on deep bias 

  • 1/4

    medium honeydew (1 to 1 1/4 pounds), peeled, seeded, and cut into 1/4-inch-thick slabs (21/2 inches long) 

  • 1

    small Fresno chile, thinly sliced 

  • 1/2 c.

    cilantro, plus leaves for topping


NUTRITIONAL INFORMATION (per serving): About 95 calories, 6 g fat (0.5 g saturated), 0 mg cholesterol, 220 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g sugar (2.5 g added sugar), 1 g protein

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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