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Epicurious

Japanese Cucumber Salad with Miso Dressing

Imrov: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

3.8

(3)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 tablespoons grapeseed oil or vegetable oil
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 Japanese cucumbers, cut into 1/2-inch-wide sticks
4 radishes, thinly sliced
1 teaspoon toasted sesame seeds
cup dried shaved bonito flakes (optional)

Preparation

  1. Step 1

    Whisk first 4 ingredients in small bowl to blend.

    Step 2

    Divide cucumber sticks among plates in single layer.

    Step 3

    Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.

TagsSaladJapaneseEast AsianAsianCucumberVegetableMisoRadishRoot VegetableSideLunchDinnerGluten FreeDairy FreeQuickWeeknight MealsNo-CookBon Appétit
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