10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is the perfect dish for any occasion, whether it’s a quick lunch, a BBQ side, or a refreshing appetizer. With its vibrant flavors and crisp textures, this salad brings together the nutty taste of sesame oil and the umami richness of white miso. It’s a delightful way to enjoy fresh ingredients in just a few minutes!

Why You’ll Love This Recipe

• Quick preparation: This salad comes together in just 10 minutes, making it ideal for busy weeknights or last-minute gatherings.
• Fresh and vibrant flavors: The combination of ginger, miso, and sesame oil creates a taste that’s both refreshing and satisfying.
• Healthy ingredients: Packed with cucumbers, edamame, and carrots, this salad is full of vitamins and antioxidants.
• Versatile dish: Serve it as a side or add protein to make it a meal. It pairs well with various Asian dishes.
• Customizable: Adjust the dressing to suit your taste—make it sweeter or saltier according to your preference.

Tools and Preparation

Before you dive into making this delicious salad, gather your tools. Having everything ready will streamline the process.

Essential Tools and Equipment

• Spiralizer (or knife)
• Mixing bowl
• Whisk
• Measuring spoons

Importance of Each Tool

• Spiralizer: Creates beautiful cucumber noodles quickly; if you don’t have one, a knife works just fine.
• Mixing bowl: A large bowl is essential for combining all the ingredients without making a mess.
• Whisk: Helps achieve a smooth dressing by blending the miso with other ingredients effectively.

Ingredients

For the 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)

For the 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)

How to Make 10-Minute Ginger Miso Cucumber Salad

Step 1: Prepare the Cucumber Noodles

• Slice off both ends of each cucumber.
• Cut each cucumber in half crosswise to create two shorter pieces.
• Use a spiralizer with a wide ribbon blade to create noodles. Cut every 12-15 inches for manageable lengths. If you don’t have a spiralizer:
• Cut the cucumber in half lengthwise.
• Scrape out the seeds using a spoon.
• Thinly slice into half-rounds.

Step 2: Combine the Vegetables

• In a large mixing bowl, toss together the cucumber noodles or slices with defrosted edamame and julienned carrots.

Step 3: Make the Dressing

• 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.
• Taste the dressing and adjust sweetness or saltiness as desired.

Step 4: Dress the Salad

• Pour your desired amount of dressing over the vegetable mix in the large bowl.
• Toss gently until all veggies are coated evenly. You may want to reserve some dressing based on cucumber size.

Step 5: Garnish and Serve

• Sprinkle toasted sesame seeds over the top for added texture.
• If using nori strips, place them on top for an extra flavor boost before serving.

How to Serve 10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is not only quick to prepare but also versatile in serving. You can enjoy it on its own or as a delightful accompaniment to various dishes.

As a Light Lunch

• Pair it with grilled chicken for a refreshing meal.
• Enjoy it with quinoa for added protein and fiber.

As a Side Dish

• Serve alongside sushi rolls for a perfect Asian-inspired meal.
• Complement your stir-fry with this salad for a balanced plate.

At a Picnic

• Pack it in portable containers for an easy, healthy side.
• Add it to your picnic spread alongside sandwiches and fresh fruits.

As an Appetizer

• Present it in small bowls as a starter before the main course.
• Garnish with extra sesame seeds for visual appeal.

How to Perfect 10-Minute Ginger Miso Cucumber Salad

To make your 10-Minute Ginger Miso Cucumber Salad even better, consider these useful tips.

• Use fresh ingredients: Fresh cucumbers and high-quality miso enhance flavor and texture.
• Adjust sweetness: Customize the dressing by increasing or decreasing the honey or maple syrup.
• Chill before serving: Letting the salad sit in the fridge for about 10 minutes allows flavors to meld beautifully.
• Experiment with toppings: Try adding sliced avocado or radishes for extra crunch and creaminess.
• Make it ahead: Prepare the salad up to an hour in advance and store it in the refrigerator, but add sesame seeds just before serving for best texture.

Best Side Dishes for 10-Minute Ginger Miso Cucumber Salad

Serving this salad alongside complementary dishes can elevate your meal experience. Here are some fantastic side dish options.

1. Steamed Rice: A simple bowl of jasmine or basmati rice works wonderfully, absorbing the flavors of any accompanying dishes.
2. Edamame: These protein-packed soybeans can be served warm or cold, making them a great match with this salad.
3. Grilled Tofu: Marinated and grilled tofu adds a hearty element that pairs well with the lightness of the salad.
4. Sushi Rolls: Choose vegetable rolls or nigiri to maintain an Asian theme while adding variety to your meal.
5. Miso Soup: This comforting soup complements the salad’s flavors, creating a warm and satisfying dining experience.
6. Rice Paper Rolls: Fresh spring rolls filled with veggies provide a crunchy contrast and are easy to prepare alongside this salad.

Common Mistakes to Avoid

When making the 10-Minute Ginger Miso Cucumber Salad, it’s easy to overlook a few key steps. Here are some common mistakes to avoid:

• Skipping the peeling: Not peeling the cucumbers can lead to a bitter taste. Always peel them for a fresher flavor.
• Using unripe cucumbers: Selecting cucumbers that are too firm may result in a less flavorful salad. Choose ripe, slightly soft ones for better taste.
• Overdressing the salad: Pouring on too much dressing can overwhelm the salad. Add dressing gradually and taste as you go.
• Neglecting texture: Forgetting to julienne the carrots or slice the cucumbers properly can make your salad less appealing. Ensure all vegetables are cut uniformly for a beautiful presentation.
• Not adjusting seasoning: If the dressing is not balanced, it can ruin the dish. Always taste and tweak sweetness or saltiness before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 2 days.
• Keep the dressing separate if possible to maintain freshness.

Freezing 10-Minute Ginger Miso Cucumber Salad

• Freezing is not recommended due to cucumber’s high water content.
• If necessary, freeze only the edamame and carrots separately.

Reheating 10-Minute Ginger Miso Cucumber Salad

• Oven: Preheat to 350°F (175°C) and warm for about 5-7 minutes until heated through.
• Microwave: Heat in short bursts of 30 seconds, stirring in between, until warm.
• Stovetop: Sauté briefly over medium heat in a non-stick pan just until warmed

Frequently Asked Questions

What variations can I make for the 10-Minute Ginger Miso Cucumber Salad?

You can customize this salad by adding other vegetables like bell peppers or radishes, or using different types of nuts for crunch.

How can I make this salad spicier?

To add more heat, consider mixing in red pepper flakes or sliced jalapeños into the dressing for an extra kick.

Can I prepare this salad ahead of time?

Yes, you can prep the ingredients a few hours in advance but try to dress it right before serving for optimal freshness.

What can I serve with the 10-Minute Ginger Miso Cucumber Salad?

This refreshing salad pairs well with grilled chicken, tofu dishes, or sushi rolls. It’s versatile enough to complement various main dishes.

Final Thoughts

The 10-Minute Ginger Miso Cucumber Salad is not only quick and easy but also packed with flavor and nutrition. Its fresh ingredients offer a delightful crunch and vibrant taste that anyone will enjoy. Feel free to customize it with your favorite veggies or proteins for even more variety! Give it a try and enjoy its refreshing appeal in any meal!

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10-Minute Ginger Miso Cucumber Salad

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• Author: Lucille
• Total Time: 0 hours
• Yield: Approximately 4 servings 1x

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Description

Experience a burst of fresh flavors and vibrant textures with this 10-Minute Ginger Miso Cucumber Salad. Perfect for a quick lunch, appetizing side dish, or a light dinner, this salad combines the crispness of cucumbers and carrots with the nutty essence of sesame oil and the savory depth of white miso. Its refreshing taste makes it an ideal accompaniment to Asian-inspired meals or a healthy snack on its own. Plus, it’s quick to prepare and can easily be customized to suit your taste preferences!

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Ingredients

Scale 1x2x3x

• 2 large English cucumbers
• 1½ cups frozen shelled edamame (defrosted)
• 2 medium carrots (julienned)
• 2½ tablespoons white miso
• 1 tablespoon + 1 teaspoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon + 1 teaspoon finely grated ginger
• Optional: toasted sesame seeds and nori strips for garnish

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Instructions

1. Prepare cucumber noodles by slicing off ends and spiralizing or thinly slicing.
2. In a mixing bowl, combine cucumber noodles, edamame, and julienned carrots.
3. In a small bowl, whisk together white miso and hot water until smooth; add remaining dressing ingredients and mix well.
4. Pour dressing over the salad mixture, tossing gently to coat evenly.
5. Garnish with toasted sesame seeds and nori strips before serving.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 130
• Sugar: 6g
• Sodium: 350mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg