Egyptian Nostalgia Salad
Pareve--serves 6

Ingredients

1 Tbsp. plus 2 tsp. rice wine vinegar
1 Tbsp. grated fresh gingerroot
2 tsp. soy sauce
1 tsp. sugar
1 tsp. sesame oil
1/4 tsp. red pepper flakes (omit for those who don’t remember hot food from Egypt)
1/4 cup scant vegetable oil
1 seedless cucumber, halved lengthwise and sliced thinly (about 2 cups)
2 cups 1-inch cubes of watermelon (any melon will work in the salad)
2 scallions, minced (you can use a leek if you feel the need to tie the recipe to the text more)
1 red pepper, chopped
1 Tblsp. sesame seeds, lightly toasted
Cilantro for garnish
Directions

Whisk the vinegar, the gingerroot, soy sauce, sugar, sesame oil, red pepper flakes, and the vegetable oil until the dressing is combined well.
This can also be done in a blender or food processor. Add the cucumber, the melon, red pepper, and the scallions.
Toss the salad until it is combined well.
Sprinkle with the sesame seeds and cilantro.