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.

Yield: 6 servings (serving size: 4 cucumber spears)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 8.6g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 360mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. 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. 2. Prepare grill to medium-high heat.
  3. 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. 4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.
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