Miso is one of my favorite ingredients to play around with when cooking. It has a unique flavor and wonderful versatility, allowing it to be used in everything from salad dressings and vinaigrettes, to soups, noodles, sauces, and marinades. Today we’re making a light and refreshing cucumber salad and tossing it in a homemade miso dressing. It may just be one of the easiest (and tastiest!) salads you’ll ever make. It’s also crunchy, nourishing, creamy, tangy, salty, sweet, and totally vegan!
Whisk together the miso paste with 1-2 tablespoons of warm water until smooth. Add the remaining dressing ingredients (grapeseed oil, sesame oil, soy sauce, rice wine vinegar, sake (if using), and fresh ginger) and mix well.
Prepare and chop the cucumbers and carrots and add to a large bowl with the shelled edamame.
Drizzle the prepared miso dressing over the cucumbers, carrots, and edamame and gently toss to combine.
Garnish with sesame seeds, if desired. Best served immediately.