SALADS

Cucumber Salad with Miso Tahini Dressing

Cucumber Salad with Miso Tahini Dressing

Cucumber Salad with Miso Tahini Dressing

Servings

4

servings

Ingredients

  • 6 Persian cucumbers, or 2 English cucumbers

  • Kosher salt

  • 2 tbsp sweet white miso paste

  • 2 tbsp seasoned rice vinegar (if all you have is plain rice vinegar, add 2 tsp honey to it)

  • 1/2 cup tahini

  • cool water (appx. 1/2 cup)

  • 1 scallion, thinly sliced

  • 1/8-1/4 tsp red pepper flakes (optional)

  • toasted or black sesame seeds, for garnish

Directions

  • Cut the cucumbers into “batons” about 3 inches long and 1/4 inch wide and place into a medium bowl. Sprinkle a scant 1/2 tsp of Kosher salt over the cucumbers and rub the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal).
  • In a small bowl, whisk together the miso paste and vinegar until the miso dissolves. Add the tahini to the miso/vinegar mixture and whisk to combine. Add water, a few tablespoons at a time until the dressing is the texture of a milkshake (not too thick, but not too runny).
  • Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with another paper towel and transfer to a medium bowl. Add dressing a few tablespoons at a time and toss. Add the scallion and red pepper flakes, if using. Garnish with sesame seeds.

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