Miso-Carrot-Cucumber Salad

Name: Miso-Carrot-Cucumber Salad
Yield: Serves 4 as an appetizer or side dish
Ingredients: 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; 2 large cucumbers, julienned; 1 large carrot, spiralized; 2 tablespoons reconstituted wakame

harpercollins salad japanese cucumber carrot vegetarian vegan asian sesame oil sesame wheat/gluten-free

Candice Kumai

Serves 4 as an appetizer or side dish

Source

Ingredients

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

2 large cucumbers, julienned

1 large carrot, spiralized

2 tablespoons reconstituted wakame

Method

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

Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.

Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.