Asian-Inspired Sesame-Miso Cucumber Salad

It’s the perfect way to kick off the summer – refreshing, tangy and good for your waistline, too. Made with miso, a thick soybean paste that has a salty, slightly sweet flavor, and sesame seeds, which are high in protein and omega 6 fatty acids, sesame-miso cucumber salad makes the perfect summer side dish. You can find miso in the refrigerated section of your supermarket.

And the best part? This Asian-inspired dish only takes 20 minutes to prepare from start to finish.

Nutritional Information:
Amount per serving

• Calories: 60
• Fat: 2.7 g
• Saturated fat: 0.2 g
• Monounsaturated fat: 0.6 g
• Polyunsaturated fat: 0.7 g
• Protein: 1.9 g
• Carbohydrate: 7.2 g
• Fiber: 1.6 g
• Cholesterol: 0.0 mg
• Iron: 3.8 mg
• Sodium: 182 mg
• Calcium: 12 mg

Ingredients:

• 1 1/2 tablespoons sesame seeds, toasted
• 2 tablespoons white miso (soybean paste) or low-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

Preparation:

1. Combine first 7 ingredients in a large bowl, stirring with a whisk.
2. Add cucumber; toss to coat.

Total preparation time is 20 minutes.

This recipe is courtesy of Maureen Callahan, Cooking Light (May 2011).