Ginger Sesame Cucumber Salad

Ginger Sesame Cucumber Salad

For the past few days I have been wondering what to make. I was on a bit of a fish kick this past week and we had some veggies in the house (and fruit) that needed to be consumed. Browsing pinterest brought me to the ginger sesame cucumber salad. The pictures were pretty and it looked simple enough, so let us begin.

What you will need:
For the salad:
2 english cucumbers
1-2 carrots
sesame seeds (black or white- or a bit of both)
1/2 cup frozen edamame

For the dressing:
1/2 tsp tamari soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp + 1 tsp fresh ginger
1 tbsp maple syrup (or honey) 

2 tsp lemon juice
2 1/2 tbsp white miso
1 1/2 tbsp warm water

In the original recipe, the cucumber was cut by using a spiralizer- I do not own one so I had to improvise and simply cut strips of cucumber.

Method:
Take the cucumber and mix in with the sliced carrots. In the meantime, use your discretion and decide how many sesame seeds you would like in the salad and toast them. Defrost the edamame and remove them from their pods. Take the sesame seeds and mix together.

In a bowl, take all of the sauce ingredients and mix together.

Drizzle over your salad, toss it together, and enjoy.


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