Name: Cucumber Salad with Miso Tahini Dressing
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

Cucumber Salad with Miso Tahini Dressing

Servings

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.