Cucumber Salad

This miso cucumber salad comes together quickly and is perfect for potlucks! Cucumbers tossed with a miso dressing that’s slightly nutty and a tad spicy.

Recipe Yield: 6 Servings | Prep Time: 15 Min. | Cooking Time: None



3 tbsp. (45 mL) miso paste
2 tbsp. (30 mL) minced fresh ginger
2 tbsp. (30 mL) rice wine vinegar
1 tbsp. (15 mL) soy sauce or tamari
1 tbsp. (15 mL) honey
2 tbsp. (30 mL) canola oil
1 tbsp. (15 mL) sesame oil


1 large carrot
2 large Ontario Greenhouse Seedless Cucumbers
1 tsp. (5 mL) salt
1 ½ cups (375 mL) cups shelled edamame
3 green onions, thinly sliced and divided
1 tsp. (5 mL) toasted sesame seeds



  • Whisk together miso, ginger, vinegar, soy sauce and honey until smooth; slowly whisk in canola and sesame oil until blended.


  • Using a spiralizer, turn carrot into long strands, trimming with clean kitchen shears, if needed. Repeat with cucumber. Toss cucumber with salt; let stand for 10 minutes. Place cucumber on clean tea towel; roll up and twist to release excess moisture.
  • Toss cucumbers, carrot, edamame and half of the green onions with dressing. Before serving, garnish with remaining green onions and sesame seeds.

Chef’s Tip:
Add 2 tbsp (30 mL) fresh chopped herbs, such as cilantro or mint, to the salad if desired. A spiralizer is also known as a spiral slicer or vegetable turning slicer. They’re available at kitchenware or department stores, or can be ordered online.

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