Description
The 10-Minute Ginger Miso Cucumber Salad is a vibrant, refreshing dish that can be whipped up in no time. Perfect for busy weeknights or as a delightful side at gatherings, this salad features crisp cucumbers, protein-rich edamame, and colorful carrots dressed in a flavorful ginger miso dressing. The combination of sesame oil and sweet miso creates a harmonious balance that excites the palate. Whether enjoyed on its own as a light lunch or paired with grilled chicken or turkey for added protein, this salad is versatile and nutritious. Customizable to suit your taste, it’s an easy way to incorporate more vegetables into your meals.
Ingredients
Scale
- 2 large english cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
- 1 tablespoon toasted white and black sesame seeds (optional)
- 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)
Instructions
- Prepare cucumber noodles by spiralizing or slicing thinly.
- In a large mixing bowl, combine cucumber, edamame, and carrots.
- Whisk together white miso and warm water until smooth; add remaining dressing ingredients and mix well.
- Pour dressing over the salad and toss gently to coat.
- Serve immediately with optional toppings like sesame seeds or nori strips.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 4g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg