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!

miso cucumber noodles - use a julienne peeler for quick noodles

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 - a perfect salad for summer

Miso Cucumber Noodles

Makes 4 Servings


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


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.
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