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Blue rimmed shallow bowl with Cool Peppermint and Cucumber Salad garnished with fresh whole leaf peppermint in the center.

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
Total Time: 5 minutes
Course: Appetizers & Snacks, Salad
Cuisine: American, Mediterranean
Diet: SOS Free, Vegan, WFPB
Servings: 6 cups

Tools Used in this Recipe

  • melon baller or spoon to core the cucumbers
  • handheld mandoline
  • vegetable peeler
  • knife
  • serving bowl
  • grater or garlic press
  • lemon / lime squeezer

Ingredients

  • 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

Dress with (SOS Free)

  • 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 omit for SOF free version

Instructions

  • 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.

Notes

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.