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Miso Cucumber And Carrot Salad Recipe


INGREDIENTS:

  • 1 tablespoon mild yellow miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon warm water
  • ½ tablespoon honey
  • ½ tablespoon sesame seeds
  • Dash of red pepper flakes
  • 1 large hothouse cucumber
  • 2 cups shredded carrots
  • ¼ cup thinly sliced red onion
  • Salt and pepper to taste

INSTRUCTIONS:

  1. In a bowl, combine yellow miso, warm water, honey, rice vinegar, sesame seeds, and red pepper flakes. Let it sit while you prepare the vegetables.
  2. Slice the cucumber in half lengthwise and use a grapefruit spoon to scrape out the seeds. Wipe the cucumber with a paper towel to soak up excess moisture.
  3. Using a mandoline or a sharp knife, thinly slice your cucumber. Use a paper towel to dab off additional moisture.
  4. Shred carrots if you didn't buy pre shredded, and thinly slice red onion.
  5. In a large bowl, combine sliced cucumber, shredded carrots, sliced red onion, and dressing. Season with salt and pepper to taste.
  6. Refrigerate for 5-10 minutes so the flavors can absorb into the veggies, and then enjoy.

Notes:
This salad is best enjoyed the day it is made.


Source: Uproot from Oregon

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Miso Cucumber And Carrot Salad Recipe Miso Cucumber And Carrot Salad Recipe Reviewed by Jarvis Mann on 12:45 PM Rating: 5

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