10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is the perfect dish for anyone looking for a quick and healthy option. With vibrant cucumbers, crunchy edamame, and a zesty ginger miso dressing, it’s both refreshing and satisfying. Ideal for summer barbecues, picnics, or as a side at dinner, this salad shines with its unique blend of flavors that come together in no time.

Why You’ll Love This Recipe

• Quick to Make: This salad is ready in just 10 minutes, making it perfect for busy weeknights.
• Flavorful Dressing: The ginger miso dressing offers a delightful balance of nutty sesame oil and spicy ginger.
• Versatile Ingredients: You can easily adjust the ingredients based on what you have on hand or to suit your taste.
• Healthy and Nutritious: Packed with fresh vegetables and protein-rich edamame, this salad is good for you!
• Beautiful Presentation: The colorful ingredients make this dish visually appealing for any occasion.

Tools and Preparation

To make your 10-Minute Ginger Miso Cucumber Salad, you’ll need a few essential tools to streamline the process.

Essential Tools and Equipment

• Spiralizer (optional)
• Sharp knife
• Cutting board
• Small bowl for mixing dressing
• Whisk

Importance of Each Tool

• Spiralizer: This tool creates beautiful cucumber noodles quickly. If you don’t have one, you can simply slice the cucumbers.
• Sharp knife: A sharp knife ensures clean cuts when julienning carrots or slicing cucumbers.
• Cutting board: Provides a safe surface to prepare your ingredients without mess.

Ingredients

For the Salad

• 2 large english cucumbers
• 1½ cups frozen shelled edamame (defrosted)
• 2 medium carrots (julienned)
• 1 tablespoon toasted white and black sesame seeds (you can also just use one kind if you want!)

Optional Garnish

• 1 sheet of nori (cut into small 1-inch long 1/8-inch wide strips)

For the Dressing

• 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)

this recipe

How to Make 10-Minute Ginger Miso Cucumber Salad

Step 1: Prepare the Cucumber Noodles

Start by slicing off the very top and bottom of each cucumber. Cut them in half crosswise to create two shorter cylindrical pieces. Use a spiralizer with a wide ribbon blade to create noodle-like slices. If you do not own a spiralizer, cut each cucumber in half lengthwise, scoop out the seeds, and thinly slice into half-rounds.

Step 2: Toss the Vegetables

In a large bowl, combine the cucumber ribbons or slices with defrosted edamame and julienned carrots. Toss gently to mix them together.

Step 3: Make the Dressing

In a small bowl, whisk together the white miso and warm water until smooth. Add rice vinegar, grated ginger, honey or maple syrup, sesame oil, lemon juice, and tamari sauce. Mix well until fully combined. Taste the dressing and adjust sweetness or saltiness according to your preference.

Step 4: Combine Everything

Pour the dressing over the vegetable mixture. Toss well to ensure all veggies are coated evenly. Depending on your cucumber size, adjust how much dressing you use—add more if desired!

Step 5: Garnish and Serve

Sprinkle toasted sesame seeds on top for an added crunch. If using nori strips, add them over the salad before serving. Enjoy your vibrant 10-Minute Ginger Miso Cucumber Salad!

How to Serve 10-Minute Ginger Miso Cucumber Salad

This refreshing salad is versatile and can be served in various ways to enhance your dining experience. Whether as a side dish or a light lunch, here are some serving suggestions that complement the flavors of the 10-Minute Ginger Miso Cucumber Salad.

As a Side Dish

• Perfect alongside grilled meats or fish, adding a zesty crunch that balances richer flavors.

In a Rice Bowl

• Spoon over cooked rice or quinoa for a nutritious meal, topped with your favorite protein.

With Noodle Dishes

• Serve alongside cold noodle dishes like soba or udon for a delightful contrast in textures.

As Part of a Picnic Spread

• Pack it for picnics; its fresh flavor holds up well and is sure to impress your guests.

How to Perfect 10-Minute Ginger Miso Cucumber Salad

To elevate your 10-Minute Ginger Miso Cucumber Salad, follow these helpful tips for achieving the best taste and texture.

• Use Fresh Ingredients: Fresh cucumbers and organic carrots will enhance the salad’s flavor and crunch.
• Adjust Dressing to Taste: Feel free to tweak the sweetness or saltiness of the dressing based on your preference.
• Chill Before Serving: Let the salad sit in the refrigerator for about 15 minutes before serving to meld the flavors together.
• Add Protein: For a heartier dish, mix in grilled chicken, tofu, or shrimp to make it more filling.

Best Side Dishes for 10-Minute Ginger Miso Cucumber Salad

Pair your 10-Minute Ginger Miso Cucumber Salad with these delicious side dishes that complement its vibrant flavors. Each option adds variety and enhances your meal experience.

1. Grilled Teriyaki Chicken: Juicy chicken marinated in teriyaki sauce, offering a sweet and savory contrast.
2. Steamed Edamame: Lightly salted edamame pods add extra protein and fiber while keeping it simple.
3. Miso Soup: A warm bowl of miso soup brings comforting umami flavors that harmonize beautifully with the salad.
4. Crispy Tofu Bites: Fried or baked tofu seasoned with sesame oil provides a satisfying crunch and additional protein.
5. Asian Slaw: A crunchy cabbage slaw tossed in sesame dressing adds another layer of texture and flavor.
6. Sushi Rolls: Pair with vegetable sushi rolls for an Asian-inspired feast that’s delightful and fun to eat.

Common Mistakes to Avoid

When making the 10-Minute Ginger Miso Cucumber Salad, there are a few common mistakes that can affect the flavor and texture of your dish.

• Skipping the spiralizer: Many people forget to use a spiralizer for cucumber noodles. If you don’t have one, thinly slice the cucumber instead for a different yet tasty texture.
• Overdressing the salad: Using too much dressing can overwhelm the fresh flavors. Start with less dressing and add more as needed to suit your taste preferences.
• Neglecting ingredient quality: Not using fresh cucumbers or high-quality miso can lead to a bland salad. Choose fresh ingredients for better flavor and nutrition.
• Ignoring taste adjustments: It’s essential to taste your dressing before mixing it with the salad. You may prefer it sweeter or saltier, so adjust accordingly.
• Forgetting garnish: Skipping sesame seeds or nori can take away from the overall presentation and flavor. These garnishes add a nice crunch and visual appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Keep cucumbers separate from dressing if possible to maintain crispness.

Freezing 10-Minute Ginger Miso Cucumber Salad

• Freezing is not recommended due to texture changes in cucumbers.
• If you must freeze, only store the edamame and carrots mixed with dressing; cucumbers will lose their crunch.

Reheating 10-Minute Ginger Miso Cucumber Salad

• Oven: Not recommended; this salad is best served cold.
• Microwave: If necessary, heat on low power for short bursts, but keep in mind this may wilt the cucumbers.
• Stovetop: Similar to microwave instructions; use low heat briefly if needed.

Frequently Asked Questions

Can I make 10-Minute Ginger Miso Cucumber Salad ahead of time?

Yes, you can prepare the vegetables and make the dressing ahead. Just mix them together right before serving for optimal freshness.

What can I substitute for white miso in this salad?

You can use yellow miso or tahini as alternatives, but these will alter the flavor profile slightly.

How can I customize my 10-Minute Ginger Miso Cucumber Salad?

Feel free to add other vegetables like bell peppers or radishes. You could also incorporate protein such as tofu or chicken for added nutrition.

Is this salad vegan-friendly?

Yes! The 10-Minute Ginger Miso Cucumber Salad is completely vegan when using maple syrup instead of honey.

What type of vinegar works best for this recipe?

Rice vinegar complements the flavors well, but you can also experiment with apple cider vinegar for a different taste.

Final Thoughts

The 10-Minute Ginger Miso Cucumber Salad is not only quick to prepare but also vibrant and refreshing. Its blend of flavors makes it perfect as a side dish or light meal. Plus, you can easily customize it with your favorite veggies or protein options, making it versatile enough for any occasion. Give it a try and enjoy its delightful taste!

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10-Minute Ginger Miso Cucumber Salad

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• Author: Sofia
• Total Time: 52 minute
• Yield: Serves 4

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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!

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Prepare cucumber noodles by spiralizing or slicing cucumbers into thin rounds.
2. In a large bowl, combine cucumbers, defrosted edamame, and julienned carrots.
3. 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.
4. Pour the dressing over the vegetable mixture and toss to coat evenly.
5. 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.