Sautéed Miso Cucumber Salad

Sauteed Miso Cucumber Salad Recipe
Photo: John Autry; Styling: Cindy Barr
Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

Yield:

6 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 38
Fat 2.4 g
Satfat 0.3 g
Sodium 186 mg

Ingredients

1 1/2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hot water
1 tablespoon sliced green onions
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon dark sesame oil
4 cups thinly sliced seeded cucumber

Preparation

1. Combine first 6 ingredients in a large bowl, stirring with a whisk.

2. Heat sesame oil in a large skillet over medium heat. Add cucumber to pan; saute 4 minutes. Toss cucumber with juice mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

Cooking Light

May 2011
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