Egyptian Nostalgia Salad

Egyptian Nostalgia Salad
Pareve--serves 6rsz 03 bhaalotkha egyptian memorial salad


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

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.

This Week's Tasting Torah Portion

This Week's Parasha-Related Recipe

Get Tasting Torah's Free Newsletter

Contact Tasting Torah

Don't have an account yet? Register Now!

Sign in to your account