When I first read this recipe over a year ago I thought that the ingredients just didn't sound like they belonged together. But then I made it, and I am so glad I did. I've been thinking about this recipe quite a bit lately and almost craving it. I knew, however, that little j wouldn't like it and I didn't want to make it just for myself. Since Big J came home last night and tonight was a welcome home dinner and it was over 90 degrees with ungodly humidity, it seemed like the perfect time for this refreshing salad. I can't recommend this dish more highly. As a side note: little j had this salad deconstructed; that is: cucumbers in one bowl, honeydew in another, hold the dressing.
Honeydew and Cucumber Salad
(adapted from Epicurious)
1 tablespoon plus 2 teaspoons rice-wine vinegar
2 teaspoons soy sauce
1 1/2 teaspoons sugar
1 teaspoons minced peeled fresh ginger root
1 teaspoon toasted sesame oil
1/4 teaspoon dried hot red pepper flakes, or to taste
2 tbs vegetable oil
1 cucumber, peeled and seeds removed, halved lengthwise and slice thin
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 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. Chill for 30 minutes. Sprinkle with sesame seeds before serving.