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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Sautéed Miso Cucumber Salad

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.

Cooking Light MAY 2011

  • Yield: 6 servings
  • Total:20 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 38
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Sodium: 186mg
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Sautéed Miso Cucumber Salad recipe

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