2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber
How to Make It
Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.
SAUTÉED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; sauté 4 minutes. Toss cucumber with juice mixture.
Yield: 6 servings.
CALORIES 38; FAT 4g (sat 3g); SODIUM 186mg
GREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups. Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt. Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips. Yield: 4 servings. CALORIES 40; FAT 9g (sat 3g); SODIUM 86mg
SPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt. Combine seeds and remaining ingredients in a large bowl. Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture. Yield: 6 servings. CALORIES 207; FAT 2g (sat 1g); SODIUM 294mg
This was really tasty and I will absolutely be making it again. The only reason I'm not giving a higher review is because it's only good immediately and shortly after making it...I made it early this morning, brought it for lunch, and the moisture from the cucumbers made it too diluted and a lot of the good flavor was lost. When I sampled it this morning, it was fab, so do try this! (Only change I made was to tone down the chili pepper flakes to just less than the teaspoon called for).