This 10-Minute Ginger Miso Cucumber Salad is the perfect dish for any occasion. Its vibrant flavors and refreshing crunch make it an ideal side for barbecues, picnics, or a light lunch. The combination of nutty sesame oil, spicy ginger, and delicate white miso creates a unique taste experience that will impress your friends and family. Plus, it’s quick to prepare, making it a go-to recipe for busy days!
Why You’ll Love This Recipe
- Quick Preparation: This salad comes together in just 10 minutes, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- Fresh and Flavorful: With the crispness of cucumbers and the umami of miso, every bite bursts with flavor.
- Healthy Ingredients: Packed with nutritious cucumbers, edamame, and carrots, this salad is both satisfying and wholesome.
- Versatile Dish: Serve it as a side or add protein for a complete meal; it complements various cuisines beautifully.
- Customizable Taste: Adjust the sweetness or saltiness of the dressing to suit your palate.
Tools and Preparation
To create this flavorful salad, you’ll need a few essential tools that will make your preparation smooth and easy.
Essential Tools and Equipment
- Spiralizer (optional)
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
Importance of Each Tool
- Spiralizer: This tool helps create beautiful cucumber noodles quickly. If you don’t have one, slicing works just as well!
- Mixing Bowl: A good-sized bowl allows you to toss all ingredients together without making a mess.
Ingredients
This fresh cucumber salad comes together super quickly and has great flavor; slightly nutty from sesame oil and a tad spicy, balanced with delicate white miso. Edamame and carrots add texture, too!
Fresh Vegetables
- 2 large English cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
Dressing Ingredients
- 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)
For Garnish
- 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.)
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 slice it in half cross-wise to create two short cylindrical pieces. Run each cucumber piece through the spiralizer using the wide ribbon blade, cutting the noodles every 12-15 inches. If you don’t have a spiralizer, cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice into half-rounds.
Step 2: Mix Vegetables Together
In a large mixing bowl, toss the cucumber ribbons or slices with the defrosted edamame and julienned carrots until well combined.
Step 3: Prepare the Dressing
In a small bowl, whisk together the white miso and hot water until completely smooth. Add rice vinegar, grated ginger, honey (or maple syrup), sesame oil, lemon juice, and tamari sauce. Whisk until all ingredients are combined. Taste your dressing and adjust sweetness or saltiness according to preference.
Step 4: Toss Salad with Dressing
Pour the desired amount of dressing over your salad mix. Toss well to ensure all vegetables are evenly coated. Depending on cucumber size, add more dressing if needed.
Step 5: Garnish and Serve
Sprinkle toasted sesame seeds on top of your salad. If desired, serve with small strips of nori for added texture. Enjoy this refreshing dish!
How to Serve 10-Minute Ginger Miso Cucumber Salad
Serving the 10-Minute Ginger Miso Cucumber Salad is a delightful experience due to its vibrant colors and fresh flavors. This salad can be enjoyed in various ways, making it a versatile addition to your meal.
As a Standalone Dish
- This salad can shine on its own as a light lunch or snack. Its refreshing ingredients make it perfect for hot days.
With Grilled Proteins
- Pairing the salad with grilled chicken, shrimp, or tofu adds protein, making it a complete meal that is both satisfying and healthy.
On Top of Rice Bowls
- Use the salad as a topping for rice bowls. It adds a crunchy texture and bright flavor that complements cooked grains beautifully.
As a Topping for Tacos
- Spoon this cucumber salad into soft tacos. The coolness of the salad balances well with spicy fillings for an exciting flavor contrast.
In Lettuce Wraps
- Serve the salad in crisp lettuce leaves for a fun, handheld option. This is great for gatherings or picnics.
How to Perfect 10-Minute Ginger Miso Cucumber Salad
To make your 10-Minute Ginger Miso Cucumber Salad even better, consider these helpful tips:
- Use fresh cucumbers: Fresh English cucumbers have the best flavor and crunch. Look for ones that are firm and unblemished.
- Adjust the dressing: Taste the dressing before mixing it in; you may want more sweetness or umami according to your preference.
- Add variety: Experiment with additional vegetables like bell peppers or radishes for extra color and crunch.
- Serve chilled: For the best taste, let the salad chill in the fridge for about 10 minutes before serving.
Best Side Dishes for 10-Minute Ginger Miso Cucumber Salad
This refreshing salad pairs wonderfully with various side dishes, enhancing your dining experience. Here are some suggestions:
- Grilled Teriyaki Chicken: Sweet and savory teriyaki chicken complements the freshness of the cucumber salad perfectly.
- Edamame Hummus: A creamy, protein-packed dip that works well as an appetizer or spread alongside your salad.
- Sushi Rolls: Serve with some vegetable sushi rolls to create an Asian-inspired meal that’s both light and satisfying.
- Miso Soup: A warm bowl of miso soup offers comforting flavors that match beautifully with the coolness of the cucumber salad.
- Quinoa Pilaf: A nutty quinoa pilaf adds heartiness without overpowering the delicate flavors of your main dish.
- Pickled Vegetables: Tangy pickled veggies enhance the overall taste profile and provide extra crunch to your meal.
Common Mistakes to Avoid
When preparing this 10-Minute Ginger Miso Cucumber Salad, it’s important to avoid common pitfalls that can affect the flavor and texture. Here are some mistakes to watch out for:
- Over-salting the dressing: Adding too much tamari or soy sauce can overpower the salad. Start with a small amount and adjust according to taste.
- Neglecting the cucumber preparation: Failing to slice cucumbers properly can lead to watery or soggy salad. Use a spiralizer or thinly slice them for best texture.
- Skipping the taste test: Not tasting the dressing before mixing it with the salad might result in an unbalanced flavor. Always taste and adjust sweetness or saltiness as needed.
- Using non-fresh ingredients: Old or wilted vegetables will ruin the freshness of your salad. Always use fresh cucumbers, edamame, and carrots for the best results.
- Ignoring serving size: Pouring all of the dressing over the salad at once can make it too soggy. Add dressing gradually, allowing you to achieve your desired consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 2 days for optimal freshness.
- Keep vegetables separate from dressing if possible to maintain crispness.
Freezing 10-Minute Ginger Miso Cucumber Salad
- Freezing is not recommended as cucumbers will become mushy upon thawing.
- If you freeze, only store the dressing separately.
Reheating 10-Minute Ginger Miso Cucumber Salad
- Oven: Not recommended; this salad is best served cold.
- Microwave: Avoid microwaving since it will alter the vegetable’s texture.
- Stovetop: Again, avoid reheating; enjoy it fresh for best flavor.
Frequently Asked Questions
What makes this 10-Minute Ginger Miso Cucumber Salad so quick?
This salad only requires minimal prep time and uses easy-to-find ingredients, making it a fast meal option.
Can I customize my 10-Minute Ginger Miso Cucumber Salad?
Absolutely! You can add other vegetables like bell peppers or radishes, or even protein like tofu for extra nutrition.
How long does this salad last in the fridge?
The 10-Minute Ginger Miso Cucumber Salad stays fresh for about 2 days when stored properly in an airtight container.
Is there a vegan version of this ginger miso cucumber salad?
Yes! This recipe is already vegan-friendly since it uses maple syrup instead of honey, and all plant-based ingredients.
Final Thoughts
The 10-Minute Ginger Miso Cucumber Salad is a delightful mix of textures and flavors that you can whip up in no time. Its versatility means you can easily customize it with your favorite veggies or proteins. Try this refreshing dish today and enjoy its deliciousness!
10-Minute Ginger Miso Cucumber Salad
10-Minute Ginger Miso Cucumber Salad is a refreshing and vibrant dish that combines the crunch of fresh cucumbers with the umami flavor of white miso and the zing of ginger. Perfect for barbecues, picnics, or as a light lunch, this salad can be prepared in just 10 minutes, making it ideal for busy days. The nutty sesame oil enhances the flavors, while the healthy ingredients like edamame and carrots add texture and nutrition. Whether served as a standalone dish or as an accompaniment to grilled proteins, this salad is versatile and customizable to suit your taste preferences. Enjoy a burst of flavor with every bite!
- Total Time: 0 hours
- Yield: Serves 4
Ingredients
- 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