Whisk together miso paste, vinegar, sugar, salt, chili oil, sesame oil, garlic, and red pepper in a large bowl until combined.
Start chopping your veggies! Our Miso, Cucumber, and Radish Salad will make a delicious side for a summer picnic.
Servings and Ingredients
|2 tbsp. white miso paste|
|¼ c. seasoned rice wine vinegar|
|1 tsp. Hy-Vee granulated sugar|
|1 tsp. kosher salt|
|1 tsp. chili oil|
|1 tsp. Hy-Vee toasted sesame oil|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee crushed red pepper|
|4 c. mini cucumbers, diagonally-sliced, (about 6 mini cucumbers)|
|2 shallots, thinly sliced|
|2 c. radishes, quartered|
|Italian parsley, chopped; for garnish|
|White sesame seeds, for garnish|
Things To Grab
- Large bowl
- Plastic wrap
- Medium serving bowl
Add sliced cucumbers and shallots to miso mixture; gently stir to coat. Cover and chill 10 minutes or up to 2 hours.
To serve, add radishes to cucumber mixture; toss to coat. Transfer salad to a medium serving bowl. Garnish with fresh parsley and white sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 520mg
- Total Carbohydrates: 9g
- Protein: 1g
Hy-Vee Seasons July 2022