Cucumber Edamame Salad with Miso Dressing

At a quick glance, the cucumbers with carrots look like fried eggs.

Having bought miso for this roasted vegetables recipe, the hunt is on for more miso recipes. So far so good. I'm not really sure why miso has never been a staple ingredient in my fridge before.

This salad is delicious. And best yet, it tastes even better the next day, so it can be made ahead of time or made in large quantities. I worked from this Snixy Kitchen recipe, which doesn't put the salad over rice, but we ate it over brown rice to make it a more substantial dinner. It's good both ways. I adjusted the proportions of ingredients a tiny bit from the original recipe.

The Recipe:
2 large english cucumbers, sliced thin
12 oz frozen shelled edamame, boiled
2 carrots, sliced thin
1 tb toasted sesame seeds
1 sheet nori, cut into thin strips
2 1/2 tb white miso
1 1/2 tb hot water
2 tb rice vinegar
1 tb ginger root, grated
1 tb sesame oil
2 tsp lemon juice
1 tsp soy sauce

Whisk miso with water. Then whisk in vinegar, ginger, sesame oil, lemon juice, and soy sauce.
Toss cucumber slices, carrots, and nori with dressing. If making ahead or storing leftovers, pack the salad after this step.
When ready to eat, top with sesame seeds and nori.
Optionally, serve over brown rice.

The Verdict:
Overall grade: A
Overall reason: Yummy and healthy.
Time to prepare: 15 minutes
Husband quote: (I asked him what he liked about it in an attempt to get something besides contrived cleverness.) "I like my cucumber edamame salad the way I like my women: sweet, salty, and healthy. No really though, I like that it's sweet and salty and healthy."

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