Ingredients
Scale
- 2 large English cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
- 2½ tablespoons white miso
- 2 tablespoons rice vinegar
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- finely grated ginger
- freshly squeezed lemon juice
Instructions
- Prepare cucumber noodles by slicing off ends and using a spiralizer or knife to create thin ribbons.
- In a large mixing bowl, combine cucumber noodles with defrosted edamame and julienned carrots.
- In a small bowl, whisk together white miso and hot water until smooth; add remaining dressing ingredients and mix well.
- Pour dressing over the salad mixture and toss until evenly coated.
- Garnish with toasted sesame seeds and optional nori strips before serving.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg