Whisk together miso paste, vinegar, sugar, salt, chili oil, sesame oil, garlic, and red pepper in a large bowl until combined.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Start chopping your veggies! Our Miso, Cucumber, and Radish Salad will make a delicious side for a summer picnic.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. white miso paste | ||
| ¼ c. seasoned rice wine vinegar | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| 1 tsp. kosher salt | ||
| 1 tsp. chili oil | ||
| 1 tsp. Hy-Vee toasted sesame oil | ||
| 2 clove(s) garlic, minced | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 4 c. mini cucumbers, diagonally-sliced, (about 6 mini cucumbers) | ||
| 2 shallots, thinly sliced | ||
| 2 c. radishes, quartered | ||
| Italian parsley, chopped; for garnish | ||
| White sesame seeds, for garnish |
Things To Grab
- Large bowl
- Plastic wrap
- Medium serving bowl
Directions
Add sliced cucumbers and shallots to miso mixture; gently stir to coat. Cover and chill 10 minutes or up to 2 hours.
To serve, add radishes to cucumber mixture; toss to coat. Transfer salad to a medium serving bowl. Garnish with fresh parsley and white sesame seeds, if desired.
Nutrition facts
Servings
45 Calories per serving
2/3 cup
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 520mg
- Total Carbohydrates: 9g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Seasons July 2022