Miso based salad dressings have been a favorite of mine for a long time. Actually, I am all for miso anything, so the combo of veggies plus miso is like paradise for my taste buds. Years ago, when I discovered this obsession, I found a store-bought miso dressing that I loved and ate it with everything. And then I looked at the ingredients...let's just say no more beloved favorite salad dressing for me. You guys, this was a hard day.
No, seriously, I'm serious.
But then I started food blogging. And, whoa! I can make my own homemade miso salad dressing that tastes just as good but isn't packed full of ingredients I can't read and scary ones I can.
If you're new to miso, you can find it at most big grocery stores these days as it has gained popularity over the past several years. Miso is a japanese seasoning produced by fermenting soybeans resulting in a thick flavorful paste. The most popular and common varieties are white and red miso. You can eat miso in soup, with fish, as a marinade, and, of course, as a salad dressing!
Today I have the easiest, tastiest salad for you guys. Cool, refreshing cucumbers, crisp carrots and soft edamame, slathered in salty sweet miso. Seriously, guys, it's ready in a snap and delicious served as a side with just about anything, or as a light healthy lunch. Keep leftover dressing stored in an airtight jar in the refrigerator for 3-4 days to keep the good times comin'.
Cucumber Salad with Easy Miso Dressing
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Yield: approximately 4 servings
For the Salad:
2 large English cucumbers, Spiralized using the wide ribbon blade
4 large carrots, julienned
1 cup shelled edamame
1 tablespoon sesame seeds (optional)
For the Miso Dressing:
3 tablespoons white miso paste
1 tablespoon grapeseed oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, grated
1 teaspoon toasted sesame oil
1 teaspoon lemongrass paste
First prepare your cucumber noodles: chop off both ends of each cucumber (approximately 1/2 inch) and slice in half cross-wise. Run cucumbers through spiralizer, one at a time, using the wide ribbon blade. If you don't have a spiralizer, cut your cucumber in half lengthwise and scoop out the seeds using a small spoon. Thinly slice remaining cucumber into thin, half-rounds.
In a large bowl gently toss together the spiralized cucumber ribbons, julienned carrots and thawed edamame. Set aside.
In a separate, medium bowl, combine all ingredients for the miso dressing. Whisk together until completely combined. Taste and make any additions necessary (I often need more soy sauce and rice wine vinegar).
In a large bowl toss vegetables with the dressing, adding as much or as little as you'd like :) sprinkle with sesame seeds.
Best served immediately, or while veggies are still cold and crisp.