Miso Grilled Cucumbers

These distinctive cukes make a choice side for grilled poultry, beef, and fish. Look for miso in the refrigerated sections of large supermarkets and Asian markets. You'll find mirin in your supermarket's international section.


6 servings (serving size: 4 cucumber spears)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Fat 1 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 8.6 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 360 mg
Calcium 35 mg


1/4 cup white miso (soybean paste)
1 tablespoon fresh lime juice
1 tablespoon mirin (sweet rice wine)
1 teaspoon dark sesame oil
6 medium pickling cucumbers (about 2 1/4 pounds), quartered lengthwise
Cooking spray
1 teaspoon sesame seeds, toasted
1/4 teaspoon freshly ground black pepper


1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add cucumbers to bowl, tossing to coat. Cover and marinate in refrigerator 1 1/2 hours.

2. Prepare grill to medium-high heat.

3. Remove cucumbers from bowl, reserving marinade. Arrange cucumbers in a single layer on grill rack coated with cooking spray; grill for 2 minutes, brushing cucumbers with reserved marinade. Turn cucumbers over, and grill for 3 minutes or until browned, brushing with reserved marinade.

4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.


Maureen Callahan,

Cooking Light

June 2009
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