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Miso-Carrot-Cucumber Salad

By Candice Kumai

2.5

(2)

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Photo by Candice Kumai

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.

Recipe information

  • Yield

    Serves 4 as an appetizer or side dish

Ingredients

Miso Dressing:

2 tablespoons organic red or white miso paste
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar or raw
Unfiltered apple cider vinegar
2 teaspoons toasted sesame seeds

Salad:

2 large cucumbers, julienned
1 large carrot, spiralized
2 tablespoons reconstituted wakame

Preparation

  1. Make the dressing:

    Step 1

    Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.

  2. 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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From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladJapaneseEast AsianAsianMisoCarrotRoot VegetableVegetableCucumberSideLunchDinnerDairy FreeVeganVegetarianRawGluten FreeEasyMake AheadNo-CookSummerCookbooksHarper Collins
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