Sesame Ginger Miso Cucumber Salad

Sesame Ginger Miso Cucumber Salad

A good summer BBQ should be made up of equal parts vegetables and ice cream, I’m sharing this super simple sesame ginger miso cucumber salad as we head into cook-out season.

Sesame Ginger Miso Cucumber 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: 1 sheet of nori (, cut into small 1-inch long ⅛-inch wide strips.)

Sesame Ginger Miso 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 lemon juice ((from 1 lemon))
  • ½ teaspoon tamari sauce ((or soy sauce))
  1. Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you don’t have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
  2. Get full Instructions here: SNIXYKITCHEN


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