Japanese Cucumber Salad with Miso Dressing

Name: Japanese Cucumber Salad with Miso Dressing
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)

Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

August 29, 2006

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.

TagsSalad Japanese East Asian Asian Cucumber Vegetable Miso Radish Root Vegetable Side Lunch Dinner Gluten Free Dairy Free Quick Weeknight Meals No-Cook Bon Appétit

Recipe notes

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