Sesame-Miso Cucumber Salad
Sesame-Miso Cucumber Salad
1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber
Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat. Yield: 6 servings (serving size 3/4 cup).
Calories: 60
Fat: 2.7g
Protein:1.9g
Carbs: 7.2g
Fiber: 1.6g
Taken from: Cooking Light magazine, May 2011
I used red miso instead of white because I had it...accidentally left out the hot water, and replaced the honey with agave. I used about two cucumbers, and after I seeded half of one I decided I didn't want to do that for the rest of it because...I like the middle. Also- didn't have crushed red pepper so I used Frank's hot sauce. Delicious side salad, and quite healthy.
1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber
Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat. Yield: 6 servings (serving size 3/4 cup).
Calories: 60
Fat: 2.7g
Protein:1.9g
Carbs: 7.2g
Fiber: 1.6g
Taken from: Cooking Light magazine, May 2011
I used red miso instead of white because I had it...accidentally left out the hot water, and replaced the honey with agave. I used about two cucumbers, and after I seeded half of one I decided I didn't want to do that for the rest of it because...I like the middle. Also- didn't have crushed red pepper so I used Frank's hot sauce. Delicious side salad, and quite healthy.