May Bake Quest: Sesame-Miso Cucumber Salad

We tried this recipe over the weekend to have something to go with our steaks.  It was really delicious.  The sesame seeds give it a nice nutty flavor that pairs well with the mellow taste of the cucumber.  The came from Cooking Light Magazine – May 2011 issue.


1 1/2 tbsp sesame seeds, toasted

2 tbsp white miso (soybean paste) or lower sodium soy sauce

1 tbsp rice vinegar

1 tbsp honey

1 tbsp hot water

1 tsp crushed red pepper

2 tsp dark sesame oil

4 cups thinly sliced cucumbers

Combine first seven ingredients in a large bowl, stirring with a whisk.  Add cucumbers.  Toss to coat.  Yield 6 – 3/4 cup servings.

We toasted the sesame seeds over medium heat in a skillet.  They turn light brown and smell a bit like popcorn when they are done.  We added about 2 tablespoons of balsamic vinegar to sharpen the taste.  The recipe also calls for the cucumbers to be de-seeded.  After slicing them I cut them in half but left the seeds. 

3 thoughts on “May Bake Quest: Sesame-Miso Cucumber Salad

  1. Mmmmm mmmm!! This is very good and a great summer side-dish. Nothing beats the simple stuff. I’ll try it one of these days. 🙂

  2. *One thing to mention is that I didn’t find the miso and used soy sauce instead.

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