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Cool Cucumber & Peppermint Salad Recipe
Stay cool with this refreshing cucumber and peppermint salad. It is just the right thing on those extra hot summer and early fall days and evenings
Blue rimmed shallow bowl with Cool Peppermint and Cucumber Salad garnished with fresh whole leaf peppermint in the center.
Prep Time 5 minutes
Servings
Ingredients
  • 2 cucumbers peeled, cored and sliced 1/4in thick
  • 2 Korean melons peeled, and sliced 1/4in thick
  • 1 cup fresh peppermint leaves torn up in to pieces or cut in 1/4in ribbons
  • 1/3 cup red onion sliced thinly about half a small-medium red onion
Dress with
  • 2-3 tbls lime juice
or
  • 1/3 cup tomatillo-lime dressing
Tomatillo-lime Dressing
  • 4 medium tomatillos cut into quarters
  • 2 tbls lime juice juice of 1 lime
  • 1 clove garlic
  • 1 tsp sweet white or chickpea miso optional
Prep Time 5 minutes
Servings
Ingredients
  • 2 cucumbers peeled, cored and sliced 1/4in thick
  • 2 Korean melons peeled, and sliced 1/4in thick
  • 1 cup fresh peppermint leaves torn up in to pieces or cut in 1/4in ribbons
  • 1/3 cup red onion sliced thinly about half a small-medium red onion
Dress with
  • 2-3 tbls lime juice
or
  • 1/3 cup tomatillo-lime dressing
Tomatillo-lime Dressing
  • 4 medium tomatillos cut into quarters
  • 2 tbls lime juice juice of 1 lime
  • 1 clove garlic
  • 1 tsp sweet white or chickpea miso optional
Blue rimmed shallow bowl with Cool Peppermint and Cucumber Salad garnished with fresh whole leaf peppermint in the center.
Instructions
  1. Core the cucumbers and slice about 1/4in slices and put in the bowl, or use a handheld mandoline and slice the cucumbers right into the bowl. For most mandolines the highest setting is perfect.
  2. The same can be done with the onion, you may want a thinner slice, about 1/8in.
  3. Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons).
  4. Add to the bowl and toss the ingredients together.
Tomatillo-lime Dressing
  1. Put all the dressing ingredients in the blender cup (or blender). Using a pulsing technique (on 2 seconds, off, on again) blend until smooth.
  2. Pour around the bowl sides (for better distribution) and toss.
  3. Garnish with some fresh uncut peppermint leaves and/or slices of lime.
Recipe Notes

The dressing makes about 1 cup, so there will be extra. The extra can stored in the refrigerator and used for other salads, as a marinade or drizzled on roasted vegetables. But if you don’t want the extra, just reduce the quantity of each ingredient by about half.