Sautéed Miso Cucumber Salad

1 Review
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Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
6 servings
By Maureen Callahan
May 2011
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 38
  • Fat 2.4g
  • Satfat 0.3g
  • Sodium 186mg

How to Make It

Step 1

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

Step 2

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

Chef's Notes

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.

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Ratings & Reviews

There's an Error in This Recipe

BogeysMom
July 26, 2015
I haven't tried this recipe because there is an error in it. Dark sesame oil is NOT for cooking -- especially sauteing/frying. It burns at rather low temperatures. Dark sesame oil should only be used as a flavor additive -- generally after the dish is finished cooking and right before serving. My guess is that they meant light sesame oil. If I ever try this recip I'll saute the cucumbers in canola, corn, or some other generally bland oil and add a small amount of the sesame oil to the miso, vinegar, water, etc. mixture.
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