Miso-Ginger Cucumber Salad
1 ½ tbsp white miso
2 tsp grated fresh ginger
2 tsp unseasoned rice vinegar
1 tbsp grapeseed or other neutral oil
4 drops sesame oil
1 English cucumber, halved lengthwise and then thinly sliced on the bias
2 scallions, thinly sliced on the bias
½ cup lightly packed cilantro, roughly chopped
¼ cup roasted and salted peanuts, roughly chopped
1
In a large bowl whisk together white miso, ginger, rice vinegar, neutral oil, and sesame oil until smooth.
2
Add cucumbers, scallions, half of the cilantro, and half of the peanuts. Toss with tongs to combine.
3
Transfer salad to a serving platter and top with reserved cilantro and peanuts. (This salad keeps well in the fridge for 3 days.)
Ingredients
1 ½ tbsp white miso
2 tsp grated fresh ginger
2 tsp unseasoned rice vinegar
1 tbsp grapeseed or other neutral oil
4 drops sesame oil
1 English cucumber, halved lengthwise and then thinly sliced on the bias
2 scallions, thinly sliced on the bias
½ cup lightly packed cilantro, roughly chopped
¼ cup roasted and salted peanuts, roughly chopped
Directions
1
In a large bowl whisk together white miso, ginger, rice vinegar, neutral oil, and sesame oil until smooth.
2
Add cucumbers, scallions, half of the cilantro, and half of the peanuts. Toss with tongs to combine.
3
Transfer salad to a serving platter and top with reserved cilantro and peanuts. (This salad keeps well in the fridge for 3 days.)