| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
June 1993 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Plus 2 teaspoons rice-wine |
|
|
vinegar |
| 1 |
T |
Minced peeled fresh |
|
|
gingerroot |
| 2 |
t |
Tamari or soy sauce |
| 1 1/2 |
t |
Sugar |
| 1 |
t |
Asian, toasted sesame |
|
|
oil or to taste |
| 1/4 |
t |
Dried hot red pepper flakes |
|
|
or to taste |
| 1/4 |
c |
Vegetables oil |
| 1 |
|
Seedless cucumber, halved |
|
|
lengthwise |
|
|
and slice thin |
|
|
about 2 cups |
| 2 |
c |
Cubes of honeydew melon |
|
|
1-inch |
| 2 |
|
Scallions, minced |
| 1 |
T |
Sesame seeds, toasted |
|
|
lightly and |
|
|
cooled |
INSTRUCTIONS
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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