10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is a delightful addition to any meal. With its refreshing crunch and vibrant flavors, it’s perfect for lunch, dinner, or even as a side dish at gatherings. The combination of tender cucumbers, creamy miso, and nutty sesame oil creates a salad that is not only quick to prepare but also packed with nutrients. Whether you’re looking for a light snack or a zesty complement to your favorite Asian dishes, this salad won’t disappoint!

Why You’ll Love This Recipe

• Quick to Prepare: With just 10 minutes of prep time, you can whip up this salad in no time.
• Flavorful: The combination of ginger, miso, and sesame oil provides a unique taste that will impress your guests.
• Versatile: This salad works well as an appetizer, side dish, or even a light main course.
• Nutritious: Packed with cucumbers and edamame, it’s full of vitamins and minerals.
• Customizable: Adjust the sweetness or saltiness of the dressing to suit your palate.

Tools and Preparation

Before you start making the 10-Minute Ginger Miso Cucumber Salad, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Spiralizer or sharp knife
• Mixing bowl
• Whisk
• Measuring spoons

Importance of Each Tool

• Spiralizer: This tool helps create beautiful cucumber noodles quickly; if you don’t have one, a knife will work too.
• Mixing Bowl: A large bowl is essential for combining all ingredients thoroughly.
• Whisk: Perfect for mixing the dressing smoothly without lumps.
• Measuring Spoons: Accurate measurements ensure the right balance of flavors in your salad.

Ingredients

For the Salad

• 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 1/8-inch wide strips.)

For the Dressing

• 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 freshly squeezed lemon juice (from 1 lemon)
• ½ teaspoon tamari sauce (or soy sauce)

How to Make 10-Minute Ginger Miso Cucumber Salad

Step 1: Prepare the Cucumber Noodles

Slice off the very top and bottom of the cucumber. Then cut it in half crosswise so you have two short cylindrical pieces. Use a spiralizer with the wide ribbon blade to create noodle-like ribbons. If you don’t have a spiralizer:
* Cut the cucumber in half lengthwise.
* Scrape out the seeds using a spoon.
* Thinly slice the cucumber into half-rounds.

Step 2: Combine Vegetables

In a large mixing bowl, toss together:
* The cucumber ribbons or slices
* The defrosted edamame
* The julienned carrots

Step 3: Make the Dressing

In a small bowl, whisk together:
* The white miso and hot water until completely smooth.
Add the remaining dressing ingredients:
* Rice vinegar
* Finely grated ginger
* Honey or maple syrup
* Sesame oil
* Lemon juice
* Tamari sauce
Mix well to combine. Taste and adjust according to your preference.

Step 4: Dress the Salad

Pour as much dressing over the vegetable mixture as desired. You might not need all of it depending on how large your cucumbers are. Toss gently to coat everything evenly.

Step 5: Garnish and Serve

Sprinkle toasted sesame seeds on top for added crunch. If desired, serve with thin strips of nori for an extra flavor boost.

Enjoy this refreshing 10-Minute Ginger Miso Cucumber Salad as part of your next meal!

How to Serve 10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is a versatile dish that can be enjoyed in various ways. Whether as a light lunch or a side dish, it pairs well with many foods and flavors.

As a Light Lunch

• Serve it chilled for a refreshing meal on hot days.
• Add grilled chicken or tofu for extra protein.

With Grilled Dishes

• Pair with grilled salmon for a delicious contrast of flavors.
• Enjoy alongside grilled vegetables, enhancing the overall taste experience.

As a Side Dish

• This salad makes an excellent accompaniment to Asian-inspired meals.
• Serve it next to rice or quinoa for added texture and substance.

In a Wrap or Sandwich

• Use as a filling in rice paper wraps for a fresh twist.
• Add it to sandwiches for crunch and flavor.

How to Perfect 10-Minute Ginger Miso Cucumber Salad

To elevate your 10-Minute Ginger Miso Cucumber Salad, consider these helpful tips that will enhance its flavor and texture.

• Use fresh ingredients: The fresher the cucumbers and carrots, the better the salad will taste.
• Adjust the dressing: Taste the dressing before adding it all; you may prefer it sweeter or saltier.
• Chill before serving: Letting the salad sit in the fridge for 15 minutes enhances its flavors.
• Add crunch: For extra texture, consider adding chopped nuts like peanuts or almonds.

Best Side Dishes for 10-Minute Ginger Miso Cucumber Salad

This salad pairs wonderfully with various side dishes that complement its flavors. Here are some great options to consider:

1. Steamed Jasmine Rice: Fluffy rice absorbs the miso dressing beautifully.
2. Grilled Shrimp Skewers: The smoky flavor of grilled shrimp contrasts nicely with this fresh salad.
3. Sesame Noodles: A cold noodle dish tossed in sesame oil will harmonize perfectly with your cucumber salad.
4. Miso Soup: This comforting soup enhances the umami experience of the meal.
5. Roasted Vegetables: Caramelized veggies provide a warm element that balances the freshness of the salad.
6. Sushi Rolls: Pairing sushi rolls with this salad creates an exciting culinary experience.

Common Mistakes to Avoid

When making the 10-Minute Ginger Miso Cucumber Salad, avoid these common pitfalls to ensure your salad turns out perfect.

• Using overripe cucumbers: Overripe cucumbers can make your salad soggy. Choose firm, fresh cucumbers for the best texture and flavor.
• Not adjusting the dressing: Some may find the dressing too salty or sweet. Always taste and adjust the seasoning to fit your preference before tossing it with the salad.
• Skipping the sesame seeds: These add a nutty flavor and crunch. Don’t skip them! Toasting them slightly enhances their taste even further.
• Ignoring preparation methods: Using a spiralizer gives a unique texture. If you don’t have one, thinly slicing works too; just be sure to remove the seeds for a better bite.
• Using cold ingredients: Cold ingredients can dilute flavors. Let your ingredients sit at room temperature for a few minutes before mixing them together.

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 1-2 days for optimal freshness.
• Keep the dressing separate if possible to prevent sogginess.

Freezing 10-Minute Ginger Miso Cucumber Salad

• Not recommended for freezing as cucumbers lose their crispness and texture when thawed.
• If you must freeze, consider only freezing edamame and carrots.

Reheating 10-Minute Ginger Miso Cucumber Salad

• Oven: Not ideal for this salad; best served cold or at room temperature.
• Microwave: Generally not recommended, but if you choose to warm it, do so in short intervals (10-15 seconds) to avoid cooking the cucumbers.
• Stovetop: Avoid reheating on stovetop; it’s best enjoyed fresh.

Frequently Asked Questions

Can I make this 10-Minute Ginger Miso Cucumber Salad ahead of time?

Yes, you can prepare it a few hours in advance. Just store the salad and dressing separately until you’re ready to serve.

What other vegetables can I add to my Ginger Miso Cucumber Salad?

Feel free to customize by adding bell peppers, radishes, or snap peas for extra crunch and flavor balance.

Is there a vegetarian alternative for the honey?

You can use maple syrup as a vegan substitute in this recipe without compromising flavor.

How long does this salad last in the fridge?

The 10-Minute Ginger Miso Cucumber Salad is best eaten within 1-2 days when stored properly in an airtight container.

Final Thoughts

The 10-Minute Ginger Miso Cucumber Salad is not only quick to prepare but also packed with flavors and textures that delight your palate. Its versatility allows you to customize it with different vegetables or dressings according to your preferences. Give this refreshing salad a try—you won’t be disappointed!

Print

10-Minute Ginger Miso Cucumber Salad

Print Recipe

Pin Recipe

10-Minute Ginger Miso Cucumber Salad is a refreshing and vibrant dish that brings together the cool crunch of cucumbers, the creaminess of miso, and the earthy notes of sesame oil. Perfect for any occasion, this salad can serve as a light lunch, a side dish for dinner, or an appetizer at gatherings. With its easy preparation and customizable nature, you can adjust flavors to suit your taste, making it a delightful addition to your culinary repertoire. In just 10 minutes, you’ll have a nutrient-rich salad that’s as delicious as it is quick to make.

• Total Time: 25 minute
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 2 large English cucumbers
• 1½ cups frozen shelled edamame (defrosted)
• 2 medium carrots (julienned)
• 2½ tablespoons white miso
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon + 1 teaspoon sesame oil

Instructions

1. Prepare cucumber noodles by slicing off the ends and using a spiralizer or knife to create thin ribbons.
2. In a mixing bowl, combine cucumber noodles, defrosted edamame, and julienned carrots.
3. In a separate bowl, whisk together white miso and hot water until smooth. Add rice vinegar, honey (or maple syrup), and sesame oil; mix well.
4. Pour dressing over the vegetables and toss gently to coat evenly.
5. Garnish with toasted sesame seeds before serving.

• Author: Juniper
• Prep Time: 10 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 6g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg

Keywords: For added crunch, consider tossing in chopped nuts like peanuts or almonds. The salad is best enjoyed fresh but can be made ahead; store the dressing separately until ready to serve.