Photo by Candice Kumai
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I’ve added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.
Recipe information
Yield
Serves 4 as an appetizer or side dish
Ingredients
Miso Dressing:
2
tablespoons organic red or white miso paste
1
tablespoon toasted sesame oil
3
tablespoons rice vinegar or raw
Unfiltered apple cider vinegar
2
teaspoons toasted sesame seeds
Salad:
2
large cucumbers, julienned
1
large carrot, spiralized
2
tablespoons reconstituted wakame
Need to make a substitution?
Preparation
Make the dressing:
Step 1
Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
Assemble the salad:
Step 2
Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
Step 3
Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
Step 4
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.