Honeydew and Cucumber Salad with Sesame Seeds

from Gourmet, June 1993
adapted by Sue Gilbert

serves 6

1 tablespoon plus 2 teaspoons rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
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 vegetable oil
1 seedless cucumber, halved lengthwise and sliced thin (about 2 cups)
2 cups 1/2 -inch cubes of ripe honeydew melon or mixed honeydew and cantaloupe
2 scallions, minced
1 bunch of mint leaves, coarsely chopped
1 tablespoon sesame seeds, toasted lightly and cooled

In a bowl whisk together the vinegar, the ginger, 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, melon and scallions, toss with the mint leaves until everything is mixed well; then sprinkle with the sesame seeds.

A very refreshing summer salad.