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Large white salad bowl filled with julienned carrots, sliced cucumbers, and edamame and drizzled with homemade miso dressing.
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4.91 from 20 votes

Miso Cucumber Salad Recipe

Learn how to make this simple cucumber salad and enjoy it with a homemade miso dressing!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Asian
Diet: Vegan, Vegetarian
Keyword: Cucumber Salad, Miso Cucumber Salad, Miso Dressing
Servings: 4 servings
Author: Jessica Randhawa

Ingredients

For the Salad:

  • 3 large English cucumbers seeded (optional) and chopped into half-moons
  • 4 large carrots peeled and julienned
  • 1 cup shelled edamame
  • 1 tablespoon sesame seeds optional

For the Miso Dressing:

  • 4 tablespoon white miso paste
  • 2 tablespoon warm water
  • 1 tablespoon grapeseed oil or olive oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon sake Japanese rice wine (optional)
  • 1 teaspoon fresh ginger grated
US Customary - Metric

Instructions

  • Whisk together the miso paste with 1-2 tablespoons of warm water until smooth. Add the remaining dressing ingredients (grapeseed oil, sesame oil, soy sauce, rice wine vinegar, sake (if using), and fresh ginger) and mix well.
  • Prepare and chop the cucumbers and carrots and add to a large bowl with the shelled edamame.
  • Drizzle the prepared miso dressing over the cucumbers, carrots, and edamame and gently toss to combine.
  • Garnish with sesame seeds, if desired. Best served immediately.

Notes

Originally published August 10, 2016

Nutrition

Calories: 187kcal | Carbohydrates: 19g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 904mg | Potassium: 591mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2320IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 3mg
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