Sesame Miso Cucumber Salad Recipes
MISO-CARROT-CUCUMBER SALAD
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, 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.
Provided by Candice Kumai
Categories HarperCollins HarperCollins Salad Cucumber Carrot Vegetarian Vegan Sesame Oil Sesame Wheat/Gluten-Free
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 10
Steps:
- Make the dressing:
- Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
- Assemble the salad:
- Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
- Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
QUICK AND EASY ASIAN SESAME CUCUMBER SALAD
A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.
Provided by Carol Castellucci Miller
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
- Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
- Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8 g, Fat 3.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 958.4 mg, Sugar 5 g
JAPANESE CUCUMBER SALAD WITH MISO DRESSING
Steps:
- Whisk first 4 ingredients in small bowl to blend.
- Divide cucumber sticks among plates in single layer.
- Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.
SESAME CUCUMBER SALAD
This has a unique flavor and is an easy dish for a summer picnic. Great when the cukes are bursting out of the garden!
Provided by KeyWee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander, sprinkle with salt& toss.
- Let stand for 30 minutes.
- Rinse cucumbers& drain well.
- In a large bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds& cayenne.
- Add cucumbers& toss to coat.
- Cover& refrigerate until ready to serve.
Nutrition Facts : Calories 43, Fat 2.4, SaturatedFat 0.3, Sodium 1189.2, Carbohydrate 4.8, Fiber 0.8, Sugar 1.9, Protein 1.6
SALT-MASSAGED CUCUMBERS WITH MISO AND SESAME
Provided by David Tanis
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash cucumbers but do not peel. Cut off and discard ends, and slice cucumbers into 1/8-inch rounds. Put in a medium-size bowl, sprinkle with salt and mix well. Leave for 10 minutes.
- In a dry skillet over medium-high heat, toast sesame seeds until fragrant and just beginning to pop, 1 minute or less. Transfer to a suribachi (Japanese grinding bowl) or mortar and grind to a coarse paste. Add miso, vinegar and ginger and stir well.
- Squeeze cucumbers a handful at a time to express their liquid. Drain in a colander. Stack shiso leaves and roll into a cigar shape. Slice thinly with a sharp knife. Dress cucumbers with miso-sesame mixture. Sprinkle with shiso slivers, toss gently and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 921 milligrams, Sugar 7 grams
SESAME-MISO CUCUMBER SALAD
This is from cooking light magazine. It is a different way to use up summer cucumbers! To spice it up even more add Siracha sauce or to use leftovers, toss cucumber mixture with pasta.
Provided by Chef rmshill
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients and toss with cucmber.
Nutrition Facts : Calories 58.5, Fat 3, SaturatedFat 0.5, Sodium 207, Carbohydrate 7.5, Fiber 0.9, Sugar 4.4, Protein 1.5
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- In a blender or food processor, blend the sesame paste, brown rice and white misos, mirin, vinegar and sesame oil until smooth. Transfer the miso dressing to a jar and refrigerate until chilled, at least 15 minutes.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are golden, about 5 minutes. Transfer to a plate and let cool.
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- Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you don't have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
- In a small bowl whisk together the miso and water until completely smooth. Add the rest of the dressing ingredients and whisk to combine. Taste and adjust to your liking (some like it sweeter, some like it saltier).
- Toss the dressing with the vegetables. (Pour as much of the dressing over the salad as you'd like. I used all of the dressing, but this might vary depending on the size of your cucumbers. Taste and add more dressing, if needed.)
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