Japanese Cucumber Salad with Miso Dressing               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Salads  

 

Ingredients

3 tablespoons grapeseed oil or vegetable oil
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 each Japanese cucumbers cut into 1/2-inch-wide sticks
4 each radishes, thinly sliced
1 teaspoon toasted sesame seeds
1/2 cup dried shaved bonito flakes (optional)
 

Instructions
 Whisk first 4 ingredients in small bowl to blend.

Divide cucumber sticks among plates in single layer.

Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.

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Yields: 4 Servings
     Bon Appetit magazine, September 2006, page 54

 notes:  Improv: Use fresh lemon juice instead of yuzu juice; try English hothouse cucumbers in place of the Japanese variety.

Cuisine:   Japanese

Main Ingredient:   Cucumber