Japanese Cucumber Salad with Miso Dressing
Recipe by chef Tracy Noelle
This is the perfect side salad and does not need to be restricted to only Japanese cuisine. It is simple and fresh and the miso dressing gives it a wonderful richness.
2-3 Lebanese cucumbers, sliced in half lengthwise and deseeded with a small teaspoon and then chopped into half moon shapes (see photograph for visual),
2 Tablespoons miso paste
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame oil
½ Tablespoon agave syrup
¾ teaspoon chili flakes
2 teaspoons sesame seeds (white, black or both), plus extra for sprinkling on top
1 Tablespoon hot dashi (or hot water if you don’t have dashi available)
Whisk all ingredients, except for the cucumbers, together in a small bowl to make the dressing. Once incorporated, toss gently with the cucumber pieces in a large bowl. Keep cool and serve right away. Sprinkle with black and white sesame seeds to decorate and accompany with steamed rice.