Cucumber Slaw with Asian Dressing

Fresh, crisp vegetables sliced (or spiralized!) into thin strips creates the base for a delightfully crunchy slaw, topped with a slightly sweet homemade Asian dressing. Note that, although this slaw is quick to make, the dressing, like all dressings, develops full flavor if made ahead and stored in the fridge before tossing with the slaw.

Course Salad

Cuisine American

Keyword cucumber slaw

Prep Time 15

Total Time 15

Servings

Calories 78kcal

Author Karen Gibson

Ingredients

for the dressing:

1/4 teaspoon white/sweet/mild miso paste
3 tablespoons rice vinegar
2 teaspoons organic sugar
1/2 teaspoon sesame oil
1/4 teaspoon minced ginger
kosher salt

for the slaw:

1 medium cucumber (or 2 to 3 pickling cucumbers*)
1 medium carrot , scrubbed and/or peeled
3 radishes
1 green onion , sliced thinly, for garnish

Instructions

make the dressing:

In a small mixing bowl, dissolve the miso paste in 2 tablespoons of hot (not boilinwater, stirring until smooth. Whisk in the vinegar, sugar, oil, and ginger. Add about 1/8 teaspoon (a biig pincof salt. Taste, and add more salt as needed. If you like a slightly sweeter dressing, add more sugar (a 1/4 teaspoon at a time), until it's to your liking. Set aside. Dressing becomes very flavorful if you make it ahead of time and stash it in the fridge for a few hours.

assemble the slaw:

Slice the vegetables in thin strips, using a mandolin with a julienne blade, a julienne peeler, or a spiral vegetable slicer. Toss with the dressing, and garnish with sliced green onions.

Notes

*Pickling cucumbers are, in my opinion, way better than the big field cucumbers. They're crunchier, with a thinner skin, and perfect for salads (and, of course, pickles!).

Nutrition

Calories: 78kcal