Ingredients
Scale
- 2 large English cucumbers
- 1½ cups frozen shelled edamame (defrosted)
- 2 medium carrots (julienned)
- 2½ tablespoons white miso
- 2 tablespoons rice vinegar
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
Instructions
- Prepare cucumber noodles by slicing ends off cucumbers and spiralizing them into ribbons or thinly slicing after halving lengthwise.
- In a mixing bowl, combine cucumber noodles, defrosted edamame, and julienned carrots.
- In a small bowl, whisk together miso and hot water until smooth. Add rice vinegar, grated ginger, honey (or maple syrup), sesame oil, lemon juice, and tamari sauce; whisk until fully combined.
- Pour desired amount of dressing over the vegetable mixture and toss gently until well coated.
- Garnish with toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking involved
- Cuisine: Japanese
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg