Miso Cucumber Noodles {Recipe Redux}

During summer, it’s all about fruits and veggies. I love water-rich peaches, berries, tomatoes and cucumbers fresh from the farmers market or made into a quick salad. It just feels right when the sun is shining and the beach is calling.

While I normally take my favorite Shun Nakiri knife and chop chop chop, this time I’m using a julienne peeler for a fun, quick alternative to slices and cubes.

If you’re like me, kitchen gadgets are like books. You can never have enough, but you need a bigger house to store them all. Thank goodness this peeler from Kuhn Rikon is small, adorable and stays sharp for all your peeling needs. Lucky guy escaped the donation pile!

I adore the asian flavors of miso, shoyu, sesame, and ponzu. They also make for a needed respite from ranch and omnipresent vinaigrettes. Leftover dressing is great on tofu or tempeh.

Miso Cucumber Noodles

Makes 4 Servings

Ingredients

2 large cucumbers

2 tsp white miso

2 tsp tahini

2 tsp ponzu sauce

2 tsp vinegar (ume plum vinegar or rice vinegar are great with this recipe)

1 tsp honey or other liquid sweetener

1″ fresh ginger, grated

1-2 Tbsp water

Directions

Using  a julienne peeler, peel the cucumbers, avoiding the seeds. Place cucumber noodles in a colander and allow to drain while you make the dressing.

In a small bowl, add remaining ingredients and whisk until smooth. Add more water for a thinner, more dilute dressing.

Squeeze cucumber noodles to get out excess water and place in a serving bowl. Add the dressing a little at a time to taste. You may have leftover dressing.

Sprinkle with sesame seeds and serve.