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Spiralized
Cucumber Salad

This miso cucumber salad comes together quickly and is perfect for potlucks! Cucumbers tossed with a miso dressing that's slightly nutty and a tad spicy.

Prep Time: 15 Min. Cooking Time: None Recipe Yield: 6 Servings per ⅙ recipe

Ingredients

Seedless Cucumber

Ginger-Miso Dressing Ingredients

  1. 3 tbsp. (45 mL) miso paste
  2. 2 tbsp. (30 mL) minced fresh ginger
  3. 2 tbsp. (30 mL) rice wine vinegar
  4. 1 tbsp. (15 mL) soy sauce or tamari
  5. 1 tbsp. (15 mL) honey
  6. 2 tbsp. (30 mL) canola oil
  7. 1 tbsp. (15 mL) sesame oil

Salad Ingredients

  1. 1 large carrot
  2. 2 large Ontario Greenhouse Seedless Cucumbers
  3. 1 tsp. (5 mL) salt
  4. 1 ½ cups (375 mL) cups shelled edamame
  5. 3 green onions, thinly sliced and divided
  6. 1 tsp. (5 mL) toasted sesame seeds

Instructions

Ginger-Miso Dressing Instructions

  • Whisk together miso, ginger, vinegar, soy sauce and honey until smooth; slowly whisk in canola and sesame oil until blended.

Salad Instructions

  • Using a spiralizer, turn carrot into long strands, trimming with clean kitchen shears, if needed. Repeat with cucumber. Toss cucumber with salt; let stand for 10 minutes. Place cucumber on clean tea towel; roll up and twist to release excess moisture.
  • Toss cucumbers, carrot, edamame and half of the green onions with dressing. Before serving, garnish with remaining green onions and sesame seeds.

Chef's Tip: Add 2 tbsp (30 mL) fresh chopped herbs, such as cilantro or mint, to the salad if desired. A spiralizer is also known as a spiral slicer or vegetable turning slicer. They’re available at kitchenware or department stores, or can be ordered online.