I love the salty and nutty flavor of Miso. After making Miso Glazed Sea Bass a while back I had some Miso in the fridge. Apparently if you keep it sealed it will last forever in the refrigerator. I stumbled upon this in Cooking Light...one of my all time favorite magazines. This is a great and refreshing salad to beat the summer heat. It's going to be over 100 degrees all week in Dallas....hopefully Lola and I will survive!
-1 1/2 Tbsp sesame seeds, toasted (I only had black seeds)
-2 Tbsp light miso.
-1 Tbsp rice vinegar
-1 Tbsp honey
-1 Tbsp hot water
-1 tsp crushed red pepper flakes
-2 tsp dark sesame oil
-4 cups thinly sliced seeded cucumber
First step is to prepare your cucumber. Slice each of them lengthwise and use a spoon to scoop out the seeds. Then turn them over so they lay flat on your cutting board and thinly slice them so they make little moons.
In a medium sized bowl add all of the ingredients except for the cucumbers. Whisk them together until they are blended and make a dressing.
Now throw in your cucumbers and toss until they are evenly coated in the miso mixture. Enjoy!