Description
Experience the vibrant flavors of the 10-Minute Ginger Miso Cucumber Salad, a refreshing and nutritious dish that combines crunchy cucumbers, protein-rich edamame, and colorful carrots. Tossed in a zingy dressing made with white miso, ginger, and sesame oil, this salad is perfect for a quick weeknight meal or as a delightful side at your next gathering. Its versatility allows it to shine as a light main dish or complement grilled meats and vegetables. With minimal prep time and customizable options, this salad is set to impress your taste buds while providing essential nutrients.
Ingredients
Scale
- 2 large English cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
- 2½ tablespoons white miso
- 2 tablespoons rice vinegar
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon + 1 teaspoon finely grated ginger (peeled)
- Optional: toasted sesame seeds for garnish
Instructions
- Prepare the cucumber noodles by cutting each cucumber in half crosswise and using a spiralizer or knife to create strands or thin slices.
- In a mixing bowl, combine cucumber noodles, defrosted edamame, and julienned carrots. Toss gently.
- For the dressing, whisk together white miso and warm water until smooth. Add rice vinegar, grated ginger, honey or maple syrup, sesame oil, lemon juice, and tamari sauce; mix until combined.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
- Garnish with toasted sesame seeds if desired before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding other veggies like bell peppers or radishes. Letting the salad chill for about 10 minutes enhances flavor fusion.