This lightly seasoned salad was a favorite of mine growing up, close to asunomono, a Japanese cucumber salad dish. I’ve added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.
Ingredients
Serves 4 as an appetizer or side dish
Miso Dressing:
Salad:
Make the dressing:
Step 1
Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
Assemble the salad:
Step 2
Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
Step 3
Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
Step 4
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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Reviews (2)
Back to TopThis came out pretty vinegary and the sauce too thin. I followed the recipe exactly (except I wasn't sure how much apple cider vinegar to add, considering there is no mention of the quantity in the recipe, so I added it to taste at the end, and basically added only a half a teaspoon). I was hoping for a fairly thick, miso rich sauce, but in the end I got a pretty thin, and watery/vinegary sauce. Maybe the cucumber was too watery, which contributed to the thinness of the sauce, but still the flavor was heavy on the vinegar. I would lighten up on the vinegar next time (maybe use half or so).
joshuagilman
New Brunswick, NJ
2/12/2019
I made this using konbu instead of wakame. The texture of the salad definitely needs the seaweed. I agree with the author's mother - more ginger should be added. Otherwise, a good non-lettuce salad.
bmassey
San Francisco, CA
8/16/2018
