Miso Cucumber Salad

TOTAL SHARES 3.7K

Cucumber Salad!

Yes, I am that excited about cucumbers.  Mostly because it means summer is almost here and I will be able to slice, dice, and chop fresh cucumbers into dishes of all shapes and forms. Clearly I love all things cucumber – who doesn’t?

I am also hoping to grow some cucumbers (and tomatoes) out front in addition to our garden pots of greens and herbs. Which, by the way are doing (mostly) fabulously! I say mostly because our thyme and rosemary have stagnated.  They don’t seem to be receding or dying off but are just not doing anything.  Strange, especially because thyme and rosemary are considered excellent growers in this climate.

Back to this cucumber salad – so freaking easy!

Five minutes to make, no cooking and can be made ahead of time.  If you are anything like me and love Asian flavors, you probably have most, if not, all of these ingredients in your pantry and fridge.  If not, I implore you to get them and try this simple, yet delicious 1 Point salad.

Some serving suggestions…

Mango Shrimp * Superfood Stir-Fry * Curry Fried Rice with Hard-Boiled Egg * Sesame Orange Beef * Kimchi Fried Rice * Asian Turkey Lettuce Wraps * Next Day Soba Noodles * Turmeric Grilled Chicken * Moo Shu Vegetables * Spicy Baked Tofu *

5.0 from 2 reviews
Miso Cucumber Salad
 
Prep:
Total:
 
1 Point Plus Per Serving -- Recipe Makes 7 Servings -- Individual Serving Size is ½ Cup (Heaping)
By:
Serves: 7
Ingredients
  • 2 large cucumbers, seeds removed and thinly sliced
  • 2 tablespoons Brown Rice Miso (or White Miso)
  • 1½ tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ tablespoon honey
  • ¾ teaspoons crushed red pepper flakes
  • 2 teaspoons sesame seeds
  • 1 tablespoon hot water
Instructions
  1. Slice cucumbers in half lengthwise. Use a small spoon to gently scoop the seeds out.
  2. Proceed to thinly slice and set aside.
  3. In a large bowl, combine miso, rice vinegar, sesame oil, honey, red pepper flakes, sesame seeds and hot water. Whisk until well combined.
  4. Toss in sliced cucumber, stir to coat. Refrigerate at least 30 minutes to allow cucumbers to soften and flavors meld.
  5. Serve and Enjoy!

Adapted From: Cooking Light Magazine, May 2011 Sesame-Miso Cucumber Salad

TOTAL SHARES 3.7K

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Comments

  1. Margie says

    What a great, refreshing salad! I was looking for something different to do with my cucumbers and happened upon your recipe. So, so good! Will definitely be a staple at my house :) Thanks for sharing the recipe.

  2. scott says

    My father in law had a cucumber salad that was good but had quite a but of oil (and vinegar, sugar, and dill). This salad is excellent and a very nice healthy option. I can see this becoming a staple for us. I used red Miso(?) and it was very good. Never used Miso before. Keep up the good work Alyssa!

    • EverydayMaven says

      I love Red Miso! Now that you have it, try putting just 1 teaspoon in sauces / marinades and see what you think of flavor it adds. Thanks!

    • EverydayMaven says

      Miso is such a complex secret ingredient Heather. Start playing with tossing a teaspoon into sauces, dressings and marinades – you will love it!

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