Cool Cucumber & Peppermint Salad Recipe
Stay cool with this refreshing cucumber and peppermint salad. Perfect for hot summer days or as a side to a spicy main dish.
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Course: Appetizers & Snacks, Salad
Cuisine: American, Mediterranean
Diet: SOS Free, Vegan, WFPB
Servings: 6 cups
- 2 cucumbers peeled, cored and sliced 1/4in thick
- 2 Korean melons or 1 more cucumber 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
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 omit for SOF free version
Core the cucumbers and slice about 1/4in slices with a knif or the classic mandoline and put in the bowl, or use a handheld mandoline and slice the cucumbers right into the bowl. For most handheld mandolines the highest setting is perfect.
The same can be done with the onion, you may want a thinner slice, about 1/8in.
Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons).
Add to the bowl and toss the ingredients together.
Tomatillo-lime Dressing
Put all the dressing ingredients in the blender cup (or blender). Using a pulsing technique (on 2 seconds, off, on again) blend until smooth.
Drizzle the dressing around the bowl sides (for better distribution) and toss.
Garnish with some fresh uncut peppermint leaves and/or slices of lime.
The tomatillo-lime dressing makes about 1 cup, so there will be extra. The extra dressing can be stored in the refrigerator for up to 4 days and used for other salads, as a marinade or drizzled on roasted vegetables. But if you don’t want extra, just reduce the quantity of each ingredient by about half.