Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

Sesame Ginger Miso Cucumber Salad

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Last updated on April 8th, 2019

Sesame Ginger Miso Cucumber Salad

Remember that time we ate salad and I promised you more salads this year? Yeah, me neither. We’ve had five desserts since the last time we chomped down a salad together, but since every good summer BBQ should be made up of equal parts vegetables and ice cream, I’m sharing this super simple sesame ginger miso cucumber salad as we head into cook-out season.

(And if you haven’t figured out which flavors of ice cream you’re making for the weekend shindig, might I recommend coconut vanilla bean, chamomile honeycomb, or strawberry chocolate chip? Probably you’ll need all three.)

Spiralized Cucumber Salad

Sesame Ginger Miso Cucumber Salad

Sesame Ginger Miso Cucumber Salad

Keep this cucumber salad tucked away for when you’re recovering from your National Donut Day hangover.

(Pause – did you eat donuts yesterday? Like these or these or these or these?)

For my 30th birthday this year, we had some friends over for an epic dessert potluck – the birthday party of my childhood dreams. Who doesn’t love a room full of dessert? Among the spread, Karen brought these mint marshmallow brownies, Alanna showed up with mini lemon tarts similar to this, and Phi picked up on my offhand plea for smoked chocolate and turned it into a rich smoked chocolate tart. My contribution was three dozen chocolate cupcakes with matcha frosting.

And it was epic. I skipped dinner and stuffed sweets in my face until I couldn’t fit another cookie. Unlike a sugar-high kid, you’d think an adult has the capacity to know her limit, but in this dessert heaven, I lost all control and woke up the next day with a massive sugar hangover. Apparently that’s a thing that can happen.

I regret nothing.

Sesame Ginger Miso Cucumber Salad

If you treated National Donut Day like my dessert spree, you’re probably aching for something green. Like this salad – even if carrots are the only actual vegetables in it. Since cucumbers and edamame are technically fruits, I suppose we should call this a fruit salad.

The line between vegetables, fruits, and legumes is all too blurry for me though. If you show up to the potluck calling this a fruit salad you’ll get all kinds of confused looks. And definitely don’t try adding cool whip to it. (If you lived through the 90s, don’t give me that look like you’ve never had a fruit salad tossed with cool whip).

Sesame Ginger Miso Cucumber Salad

Here I’ve spent an entire post about salad talking about ice cream, donuts, and other indulgent sweets. This cucumber salad deserves a moment. The whole thing comes together in a jiff, but tastes much more unique than your average cook-out salad. Topped with toasted sesame seeds, this salad is slightly nutty and a tad spicy wrapped up with a delicate white miso. With cool fresh cucumbers, it’s sure to disappear quickly.

Sesame Ginger Miso Cucumber Salad

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Sesame Ginger Miso Cucumber Salad

Sesame Ginger Miso Cucumber Salad

Yield: 4-6 side servings

Ingredients

Salad

  • 2 large english cucumbers
  • 1½ cups frozen shelled edamame, defrosted
  • 2 medium carrots, julienned
  • 1 tablespoon toasted white and black sesame seeds (you can also just use one kind if you want!)
  • Optional: 1 sheet of nori, cut into small 1-inch long 1/8-inch wide strips.

Sesame Ginger Miso Dressing

  • 2½ tablespoons white miso
  • 1½ tablespoons hot or warm water
  • 2 tablespoons rice vinegar
  • 1 tablespoon + 1 teaspoon finely grated ginger, peeled
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon + 1 teaspoon sesame oil
  • 2 teaspoons lemon juice (from 1 lemon)
  • ½ teaspoon tamari sauce (or soy sauce)

Instructions

  1. Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you don't have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
  2. Toss the cucumber ribbons or slices with the edamame and carrots.
  3. In a small bowl whisk together the miso and water until completely smooth. Add the rest of the dressing ingredients and whisk to combine. Taste and adjust to your liking (some like it sweeter, some like it saltier).
  4. Toss the dressing with the vegetables. (Pour as much of the dressing over the salad as you'd like. I used all of the dressing, but this might vary depending on the size of your cucumbers. Taste and add more dressing, if needed.)
  5. Sprinkle sesame seeds on top and if desired, serve with slices of nori on top.
© Sarah Menanix

Snixy Kitchen

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42 Comments

  1. Awe, thanks for sharing my link! I’ve definitely had my fair share of donuts over the last week–a salad is definitely in order and this one is gorgeous! I love all things crunchy and sesame strewn.

    Reply

    • I mean, when you live in Portland, it’s hard to keep away from all those pretty donuts that just SING to you through the windows;) Thank you so much, Cindy!

      Reply

  2. Sarah, this looks super good! Do you just love your spiralizer? Thinking of getting one but I don’t want another appliance sitting around, know what I mean? Maybe you can convince me when we meet for tea. Your recipe looks amazing — love those flavor combinations!

    Reply

    • Thank you Lisa! The spiralizer is one of my favorite $30 tools I’ve ever bought. Zucchini noodles in just seconds. It’s made of lightweight plastic, which makes it perfect to just throw at the top of your cabinet and pull down when you need it. There are also smaller hand-held versions around, though I’ve never actually tried to use one!

      Reply

  3. First of all, happy belated birthday, my sweet friend! I welcome you to the 3-0 club ;). And love that you celebrated with a dessert potluck! Everything sounds so so good. I totally know what sugar hangovers feel like. Just like the other kind, pho is my ultimate cure. This is one of my favorite salads!! Just love the ginger + miso combo! Hope you have a lovely weekend, and let’s catch up soon ok?

    Reply

    • Hehe – way to make a girl feel OLD;) Jk jk. I should have had some Pho – darnit! Thank you so much, friend! I’d love to catch up soon – much to talk about:)

      Reply

  5. This is the perfect salad for a friend of mine who will need a TLC dinner soon. Going to serve it with grilled salmon and a rich caramel type dessert.
    Thanks Sarah.

    Reply

  6. Haapppy Birthday Sarah! You’ve had quite a month of fun and celebrations! What’s next?! Oh my, this salad is just perfect! The dressing sounds fabulous with a hint of sweet to make it extra delicious! And your photography is just gorgeous! Love the last shot of the hanging cucumbers getting ready to be devoured! Thank you for this Sarah… and all those sweets… I don’t mind! Bring em on!

    Reply

    • I’ve got big things in store next! I’m just not sure what they are yet haha. Thank you, Traci! And because you asked, I’ll just share all kinds of sweets from here on out (except I’ve got two more savory coming up this week!).

      Reply

  10. Sarahhhhh happy birthday, seriously!!! Like, 30?? Wow…haha, just kidding. I’m only 3 (technically 2.5) years away from that and I know I’ll be a mess when it happens. ;) Hope this year is filled with blessings, peace, and more joy than ever before!

    Also, this salad might just be the BEST one I’ve laid eyes on as of late. You KNOW I love me some miso and ginger…and it’s so beautiful–pretty much what I’d get at a sushi place. Lastly–wait up…cucumber is a fruit? I’ve been living a lie this whole time. What’s truth? 0_0

    Reply

    • Thank you so much sweet friend!! For the birthday wishes and the salad compliments! You’ll be here at 30 soon enough;)

      Right?? Why have cucumbers been hanging out with the vegetables all this time??

      Reply

    • Darnnit! It isn’t gonna go viral because I forgot a picture of my thumb. What am I doing with my life?

      (I want more of those brownies so bring those please.)

      Reply

  12. This is the most gorgeous fruit salad I’ve ever seen! I’ve been on a sugar binge for like 2 weeks now. I CAN’T STOP myself. Ice cream, popsicles, etc. And it’s my b-day on Friday, so you know there will be cake. Oh my. I need a big dose of this salad to balance everyone out. Because that’s totally how this works, right?

    Reply

  14. I love the recipe and the photos looks so colorful and pop out at the eyes like food art. I’m curious if you take your own photos of your recipes, and f so, what camera you use or your photographer uses? Please share as I’m looking to spring for an upgrade to stark snapping pics of my own. Thanks and live well my friend.

    Reply

  16. Thanks for this great recipe! I’m currently choosing salads for this Christmas, when I’ll have 15 guests, some of whom don’t eat meat or dairy. This one seems to fit the bill!

    Reply

  17. Do you prepare the miso into liquid form then use it in the recipe? or do you get the dry miso soup bag and use it as a dry ingredient?

    look delicious can’t wait to make. Thanks

    Reply

    • Hi Marcy, the white miso called for in the recipe is not a dry miso soup mix but is actually a paste – it’s usually found in the refrigerated section of most grocery stores. Hope this helps!

      Reply

    • Yup! I’m not vegan, but that’s why I’ve included the note that you could use honey OR maple syrup – both would be equally delicious for the hint of sweetness. I’m so glad you loved it – thanks for coming back to share! <3

      Reply

  20. I made this for our family celebration of June birthdays – it was a hit! I wish that my spiralizer gave the skinnier cut that your photos show…. Just a little sesame oil goes a long way!

    Reply

  22. What a nice recipe. Let me ask you about the honey. I have zero desire for sweetness in a salad. If I want sweet, I’ll go for chocolate cake, peach ice cream, tartufo, etc. What’s your opinion of adding some mustard? Do you think it’ll be a good flavor combination? I’m sure it’ll be just fine without the honey. How about adding some tahini?

    Reply

    • I don’t think tahini or mustard would go well with this dressing, but I do think you could cut out the honey if you prefer. To be honest, the honey isn’t a strong sweet flavor, it’s just meant to balance the savory, salty, and umami flavors for a more layered and complex dressing. Hope you love it!

      Reply

      • Thanks so much for your thoughts, Sarah. Great to hear back from you! I’ll try it first just leaving out the honey. I have a thing about this!

        Reply

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