30 min
30 min
4 servings


  • 1/4 cup vegetable oil
  • 2 tablespoons mayonnaise 
  • 2 tablespoons rice vinegar 
  • 1 tablespoon soy sauce 
  • 2 teaspoons honey 
  • 1 teaspoon sesame oil 
  • 1 teaspoon grated fresh ginger
  • 1 large garlic clove, grated 
  • 1/2 teaspoon chili sauce 
  • 2 Persian cucumbers 
  • 3 cups baby greens
  • 1/4 cup of cilantro leaves
  • 1 tablespoon sesame seeds 
  • Kosher salt and freshly ground black pepper


Special equipment: a spray bottle; a mandolin

Put the vegetable oil, 1/4 cup water, the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic and chili sauce in a blender. Blend on medium-high until well combined. Pour the dressing into a spray bottle.

Julienne the cucumbers with a mandolin. Toss the baby greens, cucumber, cilantro and sesame seeds in a bowl. Season with 1/2 teaspoon salt and some pepper. Divide the salad among 4 serving plates, spray with dressing and serve. Extra dressing can be refrigerated for 2 days.

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