Sesame Ginger Miso Cucumber Salad

• Vegan
• Gluten free

• Produce

  • 2 Carrots, medium
  • 1 1/2 cups Edamame, frozen
  • 2 English cucumbers, large
  • 1 1/3 tbsp Ginger

• Condiments

  • 1 tbsp Honey or maple syrup
  • 2 tsp Lemon juice
  • 1/2 tsp Tamari sauce
  • 2 1/2 tbsp White miso

• Baking & Spices

  • 1 tbsp White and black sesame seeds, toasted

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 1/3 tbsp Sesame oil

• Liquids

  • 1 1/2 tbsp Water, hot or warm

Found on snixykitchen.com

Ingredients

• 2 large english cucumbers
• 1½ cups frozen shelled edamame, defrosted
• 2 medium carrots, julienned
• 1 tablespoon toasted white and black sesame seeds (you can also just use one kind if you want!)
• Optional: 1 sheet of nori, cut into small 1-inch long ⅛-inch wide strips.
• 2½ tablespoons white miso
• 1½ tablespoons hot or warm water
• 2 tablespoons rice vinegar
• 1 tablespoon + 1 teaspoon finely grated ginger, peeled
• 1 tablespoon honey or maple syrup
• 1 tablespoon + 1 teaspoon sesame oil
• 2 teaspoons lemon juice (from 1 lemon)
• ½ teaspoon tamari sauce (or soy sauce)

Directions

• Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you dont have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
• Toss the cucumber ribbons or slices with the edamame and carrots.
• In a small bowl whisk together the miso and water until completely smooth. Add the rest of the dressing ingredients and whisk to combine. Taste and adjust to your liking (some like it sweeter, some like it saltier).
• Toss the dressing with the vegetables. (Pour as much of the dressing over the salad as youd like. I used all of the dressing, but this might vary depending on the size of your cucumbers. Taste and add more dressing, if needed.)
• Sprinkle sesame seeds on top and if desired, serve with slices of nori on top.