Salads
Tahini and Miso Cucumber Salad
Makes about 2 cups
Tahini and Miso Cucumber Salad
Makes about 2 cups
Crisp and refreshing, this cucumber salad is the perfect side, especially when paired with a spicy entree.
Nutritional information per serving (½ cup):Calories 108 (43% from fat)
carb. 13g
pro. 4g
fat 6g
sat. fat 1g
chol. 0mg
sod. 893mg
calc. 74mg
fiber 2g
carb. 13g
pro. 4g
fat 6g
sat. fat 1g
chol. 0mg
sod. 893mg
calc. 74mg
fiber 2g
Ingrédients
- 5 Persian cucumbers
- 1 teaspoon kosher salt
- 1 garlic clove, peeled
- 1 ½-inch piece fresh ginger, peeled
- 2 tablespoons tahini
- 1 tablespoon white miso
- 1 tablespoon low-sodium soy sauce or tamari
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons cold water
- 1 tablespoon sliced scallions
- 1 teaspoon toasted sesame seeds
- Chili crisp (optional for serving)
Preparation
- Insert the medium slicing disc in the Cuisinart Food Processor. Slice the cucumber on High, and then transfer to a medium bowl. Toss with the salt, cover, and refrigerate for at least 30 minutes.
- Insert the universal blade in the work bowl of the food processor. With the unit running on High, add the garlic and ginger through the feed tube and process to finely chop, 10 to 15 seconds. Add the tahini, miso, soy sauce, vinegar, sugar, and sesame oil. Process on High for an additional 10 seconds until fully incorporated. While continuing to process on High, stream in the water until a smooth sauce forms. Reserve sauce.
- Using a strainer, drain the cucumbers, pressing down slightly to squeeze out excess water. Toss the cucumbers in the tahini-miso sauce. Transfer to a serving bowl. Top with the scallions, sesame seeds, and chili crisp, if using.