Miso Cucumber Salad

>> Thursday, January 2, 2014

Miso Cucumber Salad


1 large cucumber, peeled and thinly sliced
2/3 cup Carrot, peeled and cut into matchstick slices
1/2 cup Onion, peeled, cut in half, and very thinly sliced
1/2 cup sliced bamboo shoots, drained
1/2 cup Daikon radish, peeled and sliced into paper-thin coins (you can substitute red radishes, if you prefer, but don't peel them!)
1/2 cup Sugar snap peas, bias-cut into 1/2-inch slices
1/3 cup light miso paste
2 tsp sesame oil
1/3 cup rice vinegar
1/2 tsp sugar


Whisk together the miso, oil, vinegar, and sugar. Arrange the vegetables decoratively on four plates, then drizzle with the miso dressing. Allow to marinate for 20 minutes at room temperature before serving.

Serves 4.


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