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Miso cucumber salad

This simple miso cucumber salad is ideal for your bento box, or serve it on side of sushi, teriyaki salmon, yakitori chicken, noodles dishes and so on. It’s vegan, healthy and super easy to make (perfect for parties, picnics and trips too!)
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cucumber
  • 1 Tbsp brown rice miso
  • 2 Tbsp Japanese rice vinegar
  • 1 Tbsp toasted sesame oil
  • 1 tsp runny honey or date syrup
  • 1 tsp sesame seeds

Method
 

  1. Cut the cucumber in half lengthwise.
  2. Using a small spoon, scoop the seeds out (don’t discard it - use for smoothies, salad dressing, raita or other dips, facials etc),
  3. Slice both cucumber pieces thinly.
  4. In a mixing bowl, whisk the miso paste, rice vinegar, sesame oil and honey. Taste and adjust to your liking.
  5. Add the cucumber slices and half of the sesame seeds, then toss well. Rest for at least 15 minutes.
  6. Just before serving, toss again, then scatter the remaining sesame seeds over it.