Honeydew and cucumber salad with sesame
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 2 teaspoons rice-wine vinegar |
| 1 | tablespoon | Minced peeled fresh gingerroot |
| 2 | teaspoons | Tamari or soy sauce |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Asian; (toasted) sesame |
| ; oil, or to taste | ||
| ¼ | teaspoon | Dried hot red pepper flakes; or to taste |
| ¼ | cup | Vegetables oil |
| 1 | Seedless cucumber; halved lengthwise | |
| ; and slice thin | ||
| ; (about 2 cups) | ||
| 2 | cups | Cubes of honeydew melon; (1-inch) |
| 2 | Scallions; minced | |
| 1 | tablespoon | Sesame seeds; toasted lightly and |
| ; cooled | ||
Directions
In a bowl whisk together the vinegar, the gingerroot, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.
Serves 4 to 6.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.