1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger root, 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.

(Gourmet, June 1993)

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