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!
Ingredients
Scale
- 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
Instructions
- Prepare cucumber noodles by slicing off ends and spiralizing or thinly slicing.
- In a mixing bowl, combine cucumber noodles, edamame, and julienned carrots.
- In a small bowl, whisk together white miso and hot water until smooth; add remaining dressing ingredients and mix well.
- Pour dressing over the salad mixture, tossing gently to coat evenly.
- 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