Japanese Cucumber Salad with Miso Dressing
Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.
3.8
(3)
Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons grapeseed oil or vegetable oil
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 Japanese cucumbers, cut into 1/2-inch-wide sticks
4 radishes, thinly sliced
1 teaspoon toasted sesame seeds
cup dried shaved bonito flakes (optional)
Preparation
Step 1
Whisk first 4 ingredients in small bowl to blend.
Step 2
Divide cucumber sticks among plates in single layer.
Step 3
Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.
