Honeydew and cucumber salad with sesame

Yield: 1 servings

Measure 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
\N \N ; oil, or to taste
¼ teaspoon Dried hot red pepper flakes; or to taste
¼ cup Vegetables oil
1 \N Seedless cucumber; halved lengthwise
\N \N ; and slice thin
\N \N ; (about 2 cups)
2 cups Cubes of honeydew melon; (1-inch)
2 \N Scallions; minced
1 tablespoon Sesame seeds; toasted lightly and
\N \N ; cooled

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.

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