Print

10-Minute Ginger Miso Cucumber Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant 10-minute ginger miso cucumber salad is a delightful blend of fresh flavors and textures. The crunchy cucumbers, nutty sesame oil, and a hint of spice from ginger combine beautifully with edamame and carrots, making it a refreshing side or light lunch option. Tossed in a creamy white miso dressing, this salad is not only quick to prepare but also bursting with nutrition.

Ingredients

Scale
  • 2 large English cucumbers
  • 1½ cups frozen shelled edamame (defrosted)
  • 2 medium carrots (julienned)
  • 1 tablespoon toasted white and black sesame seeds
  • 2½ tablespoons white miso
  • 1½ tablespoons hot 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
  • ½ teaspoon tamari sauce or soy sauce

Instructions

  1. Prepare the cucumber noodles by slicing off the ends and cutting them in half crosswise. Use a spiralizer with the wide ribbon blade to create noodles, cutting them every 12-15 inches. Alternatively, slice lengthwise, remove seeds, and thinly slice into half-rounds.
  2. In a large bowl, toss the cucumber noodles or slices with defrosted edamame and julienned carrots.
  3. In a small bowl, whisk together white miso and hot water until smooth. Add rice vinegar, grated ginger, honey (or maple syrup), sesame oil, lemon juice, and tamari sauce. Whisk until well combined.
  4. Drizzle the dressing over the salad mixture and toss gently to coat. Adjust seasoning as desired.
  5. Top with toasted sesame seeds and optional nori strips before serving.

Nutrition

Find it online: https://tastyamelia.com/10-minute-ginger-miso-cucumber-salad/

save me