Name: Miso-Carrot-Cucumber Salad
Yield: Serves 4 as an appetizer or side dish
Ingredients: 2 tablespoons organic red or white miso paste; 1 tablespoon toasted sesame oil; 3 tablespoons rice vinegar or raw; Unfiltered apple cider vinegar; 2 teaspoons toasted sesame seeds; 2 large cucumbers, julienned; 1 large carrot, spiralized; 2 tablespoons reconstituted wakame

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Photo by Candice Kumai

This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I’ve added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.

Recipe notes

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