Description
Discover the vibrant and refreshing 10-Minute Ginger Miso Cucumber Salad—a perfect dish for those seeking a quick, healthy option. Bursting with crunchy cucumbers, protein-rich edamame, and a zesty ginger miso dressing, this salad is not only satisfying but also visually stunning. Ideal for summer barbecues, picnics, or as a side at dinner, it easily adapts to your taste preferences. With its unique blend of flavors and colors, this salad is certain to impress!
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 honey or maple syrup
- 1 tablespoon + 1 teaspoon sesame oil
- Fresh ginger (grated)
Instructions
- Prepare cucumber noodles by spiralizing or slicing cucumbers into thin rounds.
- In a large bowl, combine cucumbers, defrosted edamame, and julienned carrots.
- For the dressing, whisk together white miso and warm water until smooth; add rice vinegar, grated ginger, honey/maple syrup, sesame oil, lemon juice, and tamari/soy sauce. Mix well.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Garnish with toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 159
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Use fresh vegetables for optimal flavor. Chill the salad for about 15 minutes before serving to enhance flavors. Feel free to add proteins like grilled chicken or tofu for a heartier dish.