why make this recipe
This 10-Minute Ginger Miso Cucumber Salad is perfect for anyone looking for a quick, nutritious dish. It’s light, refreshing, and packed with flavor. With just a few ingredients and minimal prep time, this salad is ideal for busy weeknights or as a side dish for gatherings. The combination of crunchy cucumbers, sweet carrots, and rich miso dressing creates a delightful balance that’s sure to please everyone at the table.
how to make 10-Minute Ginger Miso Cucumber Salad
Ingredients :
- 2 large English cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
- 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)
- 1 tablespoon toasted white and black sesame seeds (optional)
- 1 sheet of nori (optional)
Directions :
- Prepare the cucumbers by slicing off the tops and bottoms, then cutting them in half cross-wise. Use a spiralizer to create noodles, or slice thinly into rounds if you prefer.
- In a large mixing bowl, toss the cucumber noodles with the defrosted edamame and julienned carrots until evenly mixed.
- In a small mixing bowl, whisk together the white miso and hot water until completely smooth. Then add the rice vinegar, grated ginger, honey or maple syrup, sesame oil, and lemon juice. Whisk well to combine. Taste the dressing and adjust sweetness or saltiness to your liking.
- Pour the dressing over the vegetables in the mixing bowl. Toss everything gently until all ingredients are coated in the dressing.
- Sprinkle toasted sesame seeds over the top of your salad for added crunch. If desired, serve with strips of nori on top for an extra touch of flavor.
how to serve 10-Minute Ginger Miso Cucumber Salad
Serve this salad chilled or at room temperature. It’s a great side dish for grilled meats, sushi, or any Asian-inspired meal. You can also enjoy it as a light lunch on its own.
how to store 10-Minute Ginger Miso Cucumber Salad
To store leftovers, place the salad in an airtight container in the refrigerator. It can stay fresh for up to two days. However, the cucumbers may release some water, so it’s best to eat it soon after making for the best texture.
tips to make 10-Minute Ginger Miso Cucumber Salad
- Use fresh ingredients for the best flavor. Opt for firm cucumbers and bright carrots.
- If you don’t have a spiralizer, simply slice the cucumbers thinly.
- For added protein, consider adding grilled chicken, tofu, or shrimp.
- Adjust the amount of ginger based on your taste preference; if you love ginger, feel free to add more!
variation
Feel free to mix in other vegetables like bell peppers, radishes, or snap peas for added crunch and flavor. You can also customize the dressing by adding a bit of chili oil for some heat.
FAQs
Can I make this salad in advance?
Yes, but it’s best to store the dressing separately until just before serving to keep the veggies crunchy.
Can I use a different type of miso?
Yes, you can use red miso or yellow miso, but keep in mind they may change the flavor profile slightly.
Is this salad vegan?
Yes, this salad is vegan-friendly if you use maple syrup instead of honey.
