2teaspoonsfreshly squeezed lemon juice, from 1 lemon
½teaspoontamari 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 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.
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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.