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Sesame Ginger Miso Cucumber Salad

Sarah Menanix
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Carrots, medium

1 1/2 cups

Edamame, frozen

2

English cucumbers, large

1 1/3 tbsp

Ginger

1 tbsp

Honey or maple syrup

2 tsp

Lemon juice

1/2 tsp

Tamari sauce

2 1/2 tbsp

White miso

1 tbsp

White and black sesame seeds, toasted

2 tbsp

Rice vinegar

1 1/3 tbsp

Sesame oil

1 1/2 tbsp

Water, hot or warm