Cucumber and Cantaloupe Salad

Cucumber and Cantaloupe Salad

Seyet 0

"Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish."

Ingredients 15 m {{adjustedServings}} servings 48 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.
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Reviews 9

  1. 9 Ratings


Not sure what happened in the publishing process. Originally this recipe called for a tablespoon of Honteri or Mirin, not sugar. These are sweet cooking sauces which you can definitely find in Asian grocery stores, but most major grocery stores also carry them. If you are going to use sugar I would recommend only using a teaspoon.


This was AWESOME! I made it for my husband and I to pack in our lunch and it was delicious. I used cayenne pepper & roasted red pepper flakes and plain EVOO instead of chili oil! The sesame seeds were the perfect crunch!


This was really tasty! A great change from your everyday green salad. Even my husband liked it. I'll definately make it again, but I'll peel the cucumber, and cut down a bit on the sugar. Very quick to toss together.