Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
Ingredients
4 servings
Step 1
Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
Step 2
Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
Step 3
Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
How would you rate Green Beans and Cucumbers With Miso Dressing?
Leave a Review
Reviews (10)
Back to TopThis was SO wonderful! Made it for a potluck and added a little kale and some thinly sliced kohlrabi to fill it out more. Even my husband who doesn't like cucumbers really liked it. Definitely making this again!
we2
Brimfield MA
7/26/2021
This is a fantastic salad. The first time I made it, I let the salad sit for a few hours to marinate, which was fine, but I actually like it better fresh. Now, I let the salted cucumbers sit for a few hours before draining, ensure I smash up the green beans nice and good (creates more nooks and crannies to hold the dressing), and add extra ginger to the dressing. I recommend tossing the salad and dressing in a bowl instead of a bag - less mess and oily-bag cleaning to do. I also cut up the beans and cucumbers after smashing them, to make it easier to prepare and eat.
Heidi K
Vancouver, BC
1/16/2020
I've made this at least 3 dozen times since I came upon this recipe. It's my favorite salad to take to work, everyone loves the aroma, but only a few are with me on loving the taste. These are bold flavors, intensified after a day in a mason jar. If you love ginger and garlic, this is your jam.
barefootadrianne1207
Iowa City, IA
11/10/2017
I've made this at least 3 dozen times since I came upon this recipe. It's my favorite salad to take to work, everyone loves the aroma, but only a few are with me on loving the taste. These are bold flavors, intensified after a day in a mason jar. If you love ginger and garlic, this is your jam.
barefootadrianne1207
Iowa City, IA
11/10/2017
i wasn't blown away. maybe this is an acquired taste. probably not best to try with kids.
brushjl
solon, oh
10/10/2017
I make this salad all the time, sometimes weekly. I always have ingredients on hand for it because I love it that much. I use a little extra ginger and garlic to give it more kick, but otherwise this is a perfect dish. I recommend it to everyone that is into this intense, colorful flavor profile. Also, smashing those veggies is satisfying and makes them extra juicy.
barefootadrianne1207
Iowa City, IA
10/8/2017
This was very refreshing but i think next time I'll let the beans and cucumber marinate in the dressing for a few hours. I don't like raw green beans so I blanched mine for 3 minutes. I also cut up the cucumber because tearing it up seemed absurd to me. Otherwise I followed the recipe.
rieweeg
Sacramento, CA
9/12/2017
AMAZING!!!!!
sophia52
dc
8/25/2017
I liked the concept of this salad, but we didn't enjoy the raw green beans. I'll try it again with a quick blanch, which I think will make the dish more enjoyable unless you either really like raw green beans or you have more tender, fresh-from-the-garden beans. The dressing was delicious.
mjkelly
Seattle, WA
8/6/2017
Loved this! Refreshing.... Summery. I couldn't easily find white miso, so substituted tahini. Tasted great!
Anonymous
Manhattan Beach, CA
6/25/2017
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