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.

　　

Ingredients

Serves 4 as an appetizer or side dish

　　

Miso Dressing:

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

　　

Salad:

2 large cucumbers, julienned

　　1 large carrot, spiralized

　　2 tablespoons reconstituted wakame

　　

Make the dressing:

Step 1

Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.

　　

Assemble the salad:

Step 2

Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.

　　

Step 3

Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.

　　

Step 4

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

　　From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.