A good summer BBQ should be made up of equal parts vegetables and ice cream, I’m sharing this super simple sesame ginger miso cucumber salad as we head into cook-out season.
Sesame Ginger Miso Cucumber Salad
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!))
- Optional: 1 sheet of nori (, cut into small 1-inch long ⅛-inch wide strips.)
Sesame Ginger Miso Dressing
- Prepare the cucumber noodles: slice off the very top and bottom of the cucumber and then slice it in half cross-wise (so you have two short cylindrical pieces. Run the cucumber through the spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. If you don’t have a spiralizer, you can cut the cucumber in half lengthwise, scrape out the seeds, and thinly slice the cucumber into half-rounds.
- Get full Instructions here: SNIXYKITCHEN