Miso-Carrot-Cucumber Salad
A refreshing Japanese-inspired salad featuring crisp julienned cucumbers and spiralized carrots, dressed in a umami-rich miso dressing with sesame seeds and wakame seaweed. Perfect as a light side dish or appetizer.
4 servings
20 min
Be the first to rate this recipe
Ingredients
- •2 tablespoons organic red or white miso paste
- •1 tablespoon toasted sesame oil
- •3 tablespoons rice vinegar or raw
- •3 tablespoons apple cider vinegar
- •2 teaspoons toasted sesame seeds
- •2 large cucumbers
- •1 large carrot
- •2 tablespoons reconstituted wakame
Cooking Instructions
- 1.
Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
3 min
- 2.
Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
2 min
- 3.
Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
15 min
- 4.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
