10-Minute Ginger Miso Cucumber Salad

This 10-Minute Ginger Miso Cucumber Salad is a delightful dish that brings together refreshing cucumbers, nutty sesame oil, and a hint of spice from ginger. Perfect for busy weeknights or as a vibrant side at gatherings, this salad is not only quick to prepare but is also bursting with flavor. The combination of edamame and carrots adds texture, making it a standout on any table.

Why You’ll Love This Recipe

• Quick to Prepare: This salad takes only 10 minutes to make, perfect for those hectic days.
• Flavorful Experience: The unique blend of ginger, miso, and sesame oil creates a rich, delicious dressing.
• Healthy Ingredients: Packed with fresh vegetables and protein-rich edamame, it’s a nutritious choice.
• Versatile Dish: Great as a side or light main course; suitable for various occasions.
• Customizable: Adjust the sweetness or saltiness of the dressing according to your taste preferences.

Tools and Preparation

To make your salad-making experience seamless, you’ll need some essential tools on hand.

Essential Tools and Equipment

• Spiralizer (or knife)
• Mixing bowl
• Whisk
• Measuring spoons
• Cutting board

Importance of Each Tool

• Spiralizer: Creates beautiful cucumber noodles that add flair to your salad.
• Mixing Bowl: Provides ample space for tossing ingredients without spills.
• Whisk: Ensures your dressing is smooth and well-combined for even flavor distribution.

Ingredients

For the Salad

• 2 large english cucumbers
• 1½ cups frozen shelled edamame (defrosted)
• 2 medium carrots (julienned)
• 1 tablespoon toasted white and black sesame seeds (you can also just use one kind if you want!)

For the Dressing

• 2½ tablespoons white miso
• 1½ tablespoons hot or warm water
• 2 tablespoons rice vinegar
• 1 tablespoon + 1 teaspoon finely grated ginger (peeled)
• 1 tablespoon honey or maple syrup
• 1 tablespoon + 1 teaspoon sesame oil
• 2 teaspoons freshly squeezed lemon juice (from 1 lemon)
• ½ teaspoon tamari sauce (or soy sauce)

For Garnish

• Optional: 1 sheet of nori (cut into small 1-inch long 1/8-inch wide strips.)

How to Make 10-Minute Ginger Miso Cucumber Salad

Step 1: Prepare the Cucumber Noodles

Slice off the very top and bottom of the cucumber. Next, cut it in half cross-wise so you have two short cylindrical pieces. Using a spiralizer with a wide ribbon blade, run the cucumber through it, cutting the noodles every 12–15 inches. If you don’t have a spiralizer, cut the cucumber in half lengthwise, scrape out the seeds, and then slice it very thinly into half-rounds.

Step 2: Combine Vegetables

Toss the cucumber ribbons or slices in a mixing bowl with the defrosted edamame and julienned carrots.

Step 3: Make the Dressing

In a small bowl, whisk together the white miso and hot water until completely smooth. Add in the rest of the dressing ingredients: rice vinegar, grated ginger, honey or maple syrup, sesame oil, lemon juice, and tamari sauce. Whisk everything together until well combined. Taste your dressing and adjust it according to your preference—some might enjoy it sweeter while others prefer more saltiness.

Step 4: Dress Your Salad

Pour as much of your tasty dressing over the vegetable mixture as desired. I used all of mine for full flavor but feel free to adjust according to your taste and cucumber size. Toss everything gently until well coated.

Step 5: Garnish and Serve

Sprinkle toasted sesame seeds on top. If desired, serve with strips of nori for added texture and flavor. Enjoy your fresh 10-Minute Ginger Miso Cucumber Salad!

How to Serve 10-Minute Ginger Miso Cucumber Salad

This refreshing 10-Minute Ginger Miso Cucumber Salad is not only quick to prepare but also versatile. You can serve it in various ways that enhance its flavors and textures.

As a Light Lunch

• Serve the salad on its own for a quick lunch option. It’s filling yet light, making it perfect for warm days.

With Grilled Proteins

• Pair the salad with grilled chicken or tofu. The smoky flavors complement the fresh crunch of cucumbers beautifully.

As a Side Dish

• Use this salad as a side for Asian-inspired meals. It adds color and freshness to your dinner plate.

In Lettuce Wraps

• Spoon the salad into crisp lettuce leaves for a fun twist. This creates a fresh and healthy handheld snack!

How to Perfect 10-Minute Ginger Miso Cucumber Salad

To make your 10-Minute Ginger Miso Cucumber Salad even better, consider these simple tips.

• Choose Fresh Ingredients: Always use fresh cucumbers and veggies for maximum crunch and flavor.
• Adjust Seasoning: Taste the dressing before adding it to the salad; adjust sweetness or saltiness to suit your preference.
• Add Crunch: For extra texture, include nuts like chopped peanuts or almonds.
• Chill Before Serving: Letting the salad sit for a few minutes in the fridge enhances the flavors as they meld together.

Best Side Dishes for 10-Minute Ginger Miso Cucumber Salad

This vibrant salad pairs well with many side dishes. Here are some great options that complement its flavors perfectly.

1. Edamame Hummus: A creamy dip made from edamame, perfect for spreading on crackers or veggies.
2. Sesame Rice: Fluffy rice tossed in sesame oil and seeds offers a nutty base to balance the salad’s fresh taste.
3. Grilled Shrimp Skewers: These add protein and pair well with the tangy dressing in the salad.
4. Miso Soup: A warm bowl of miso soup enhances your meal’s Asian theme and provides comforting warmth.
5. Vegetable Spring Rolls: Fresh rolls filled with vegetables add another layer of freshness alongside the cucumber salad.
6. Quinoa Salad: A nutritious grain salad mixed with herbs and lemon can round out your meal nicely.

Common Mistakes to Avoid

When making the 10-Minute Ginger Miso Cucumber Salad, it’s easy to make a few common mistakes. Here’s what to watch out for:

• Skipping the seasoning: Not adding enough miso or sesame oil can lead to bland flavors. Be sure to taste your dressing and adjust as needed.
• Overcooking the edamame: If you cook the edamame too long, they become mushy. Just defrost them and toss them in; they should maintain a firm texture.
• Using unripe cucumbers: Unripe cucumbers can be bitter and tough. Choose fresh, firm English cucumbers for the best results.
• Not slicing evenly: Irregular cuts can affect the texture of your salad. Use a sharp knife or spiralizer for even slices or ribbons.
• Forgetting about toppings: Toppings like sesame seeds and nori enhance flavor and presentation. Don’t skip these final touches!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• The salad will stay fresh for up to 2 days.
• Keep the dressing separate if possible to maintain crunchiness.

Freezing 10-Minute Ginger Miso Cucumber Salad

• This salad is not recommended for freezing as cucumbers may become mushy upon thawing.
• Only freeze components like edamame if necessary.

Reheating 10-Minute Ginger Miso Cucumber Salad

• Oven: Preheat to 350°F (175°C) and warm in a covered dish for about 10 minutes, but this is not ideal for salads.
• Microwave: Heat in short bursts (15-20 seconds) on medium power, checking often to avoid cooking the vegetables.
• Stovetop: Quickly sauté on low heat for 1-2 minutes if you prefer a warm salad.

Frequently Asked Questions

What makes this 10-Minute Ginger Miso Cucumber Salad healthy?

This salad is packed with fresh vegetables, plant-based protein from edamame, and beneficial ingredients like ginger and miso that support digestion.

Can I customize my 10-Minute Ginger Miso Cucumber Salad?

Absolutely! You can add other veggies like bell peppers or radishes, or adjust the dressing sweetness with more honey or maple syrup.

How long will the 10-Minute Ginger Miso Cucumber Salad last in the fridge?

The salad will stay fresh for about 2 days when stored properly in an airtight container.

Is there a substitute for white miso in this recipe?

Yes, you can use red miso or tahini as alternatives, but they will alter the flavor profile slightly. Adjust accordingly!

Can I make this salad ahead of time?

You can prepare the ingredients ahead of time but mix everything together just before serving for optimal freshness and crunchiness.

Final Thoughts

The 10-Minute Ginger Miso Cucumber Salad is not only quick to prepare but also bursting with unique flavors and textures. It’s perfect as a side dish or a light meal on its own. Feel free to customize it with your favorite vegetables or proteins! Give it a try—you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

10-Minute Ginger Miso Cucumber Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aileen
• Total Time: 0 hours
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

10-Minute Ginger Miso Cucumber Salad is a refreshing and vibrant dish that combines crisp cucumbers, nutty sesame oil, and a kick of ginger. This quick-to-make salad is perfect for busy weeknights or as a delightful side at gatherings. With its colorful blend of edamame and carrots, it offers both texture and flavor, making it a standout addition to any meal. The rich miso dressing is easy to whip up, ensuring you can enjoy this nutritious dish in just 10 minutes. Perfectly customizable to suit your taste preferences, this salad is an ideal choice for health-conscious eaters looking for a light yet satisfying option.

---

Ingredients

Scale 1x2x3x

• 2 large English cucumbers
• 1½ cups frozen shelled edamame (defrosted)
• 2 medium carrots (julienned)
• 2½ tablespoons white miso
• 1 tablespoon honey or maple syrup
• 1 tablespoon + 1 teaspoon sesame oil
• 1½ tablespoons hot or warm water
• 2 tablespoons rice vinegar
• 1 tablespoon + 1 teaspoon finely grated ginger (peeled)
• 2 teaspoons freshly squeezed lemon juice (from 1 lemon)
• ½ teaspoon tamari sauce (or soy sauce)
• Optional: 1 sheet of nori (cut into small 1-inch long 1/8-inch wide strips)
• 1 tablespoon toasted white and black sesame seeds (you can also just use one kind if you want!)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the cucumber noodles by spiraling or thinly slicing the cucumbers.
2. In a mixing bowl, combine the cucumber, edamame, and julienned carrots.
3. For the dressing, whisk together white miso and hot water until smooth. Add rice vinegar, grated ginger, honey or maple syrup, sesame oil, lemon juice, and tamari; mix thoroughly.
4. Pour the dressing over the salad ingredients and toss gently to coat.
5. Garnish with toasted sesame seeds and optional nori strips before serving.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 150
• Sugar: 6g
• Sodium: 420mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg