Miso-Ginger Cucumber Salad

Miso-Ginger Cucumber Salad
Total Time15 mins
 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.)

Miso-Ginger Cucumber Salad


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