| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Plus 2 teaspoons rice-wine vinegar |
| 1 |
tb |
Minced peeled fresh gingerroot |
| 2 |
ts |
Tamari or soy sauce |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Asian; (toasted) sesame |
|
|
; oil, or to taste |
| 1/4 |
ts |
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 |
tb |
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
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