Miso based salad dressings have been a favorite of mine for a long time. Actually, I am all for miso anything, so the combo of veggies plus miso is like paradise for my taste buds. Years ago, when I discovered this obsession, I found a store-bought miso dressing that I loved and ate it with everything. And then I looked at the ingredients…let’s just say no more beloved favorite salad dressing for me. You guys, this was a hard day.
No, seriously, I’m serious.
But then I started food blogging. And, whoa! I can make my own homemade miso salad dressing that tastes just as good but isn’t packed full of ingredients I can’t read and scary ones I can.
If you’re new to miso, you can find it at most big grocery stores these days as it has gained popularity over the past several years. Miso is a japanese seasoning produced by fermenting soybeans resulting in a thick flavorful paste. The most popular and common varieties are white and red miso. You can eat miso in soup, with fish, as a marinade, and, of course, as a salad dressing!
Today I have the easiest, tastiest salad for you guys. Cool, refreshing cucumbers, crisp carrots and soft edamame, slathered in salty sweet miso. Seriously, guys, it’s ready in a snap and delicious served as a side with just about anything, or as a light healthy lunch. Keep leftover dressing stored in an airtight jar in the refrigerator for 3-4 days to keep the good times comin’.
Cucumber Salad with Easy Miso DressingPrint Recipe Pin Recipe Rate Recipe
For the Salad:
- 2 large English cucumbers - Spiralized using the wide ribbon blade
- 4 large carrots - julienned
- 1 cup shelled edamame
- 1 tablespoon sesame seeds - optional
- First prepare your cucumber noodles: chop off both ends of each cucumber (approximately 1/2 inch) and slice in half cross-wise. Run cucumbers through spiralizer, one at a time, using the wide ribbon blade. If you don't have a spiralizer, cut your cucumber in half lengthwise and scoop out the seeds using a small spoon. Thinly slice remaining cucumber into thin, half-rounds.