If you like a heavier sesame oil flavor in the dressing, add more in ¼ teaspoon amounts to taste, but be careful because sesame oil can quickly overwhelm whatever it's added to.
Course Salad
Cuisine Asian
Keyword cucumber salad
Servings 6
Calories 99kcal
Ingredients
2cucumbers, cut into 1-inch pieces and then quartered
2cupswatermelon, cut into ½-inch squares
1red bell pepper, seeded and cut into 1-inch pieces
½red onion, thinly sliced
⅓cuprice wine vinegar
2tablespoonscanola oil
2tablespoonssugar
2teaspoonsginger, grated
Juice of 1 lime
½teaspoonsesame oil
½teaspoonkosher salt
¼cupcilantro, chopped
¼cupThai basil, chopped
Instructions
Place the chopped cucumbers, watermelon, red bell pepper and red onion in a large bowl. In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, grated ginger, lime juice, sesame oil and kosher and add to the cucumber mixture. Toss lightly then add the fresh herbs and season with more kosher salt to taste. Refrigerate and serve.