10-Minute Ginger Miso Cucumber Salad
yields: 4 servings
This fresh cucumber salad comes together super quickly and has great flavor; slightly nutty from sesame oil and a tad spicy, balanced with delicate white miso. Edamame and carrots add texture, too!
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 ⅛-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 freshly squeezed lemon juice, from 1 lemon
- ½ teaspoon tamari sauce, or soy sauce
INSTRUCTIONS
- 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 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 very thinly slice the cucumber into half-rounds.
- Toss the cucumber ribbons or slices with the edamame and carrots.
- 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).
- 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.)
- Sprinkle sesame seeds on top and if desired, serve with slices of nori on top.
