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MISO CUCUMBER SALAD
I like to make this salad a few hours ahead of time, to give the flavors time to develop.
For the dressing:
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon chickpea miso
1 teaspoon coconut aminos
½ cup rice wine vinegar
2 teaspoons sesame oil
For the salad:
3 small pickling cucumbers, thinly sliced
½ cup thinly sliced red onion
2 tablespoons toasted sesame seeds
2 tablespoons of chopped Thai basil (optional)
In a medium sized bowl, whisk together all ingredients for the dressing.
Add the salad ingredients and toss to combine.
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