Quantcast
CONTINUE READING

Miso Cucumber Noodles

Bookmark

by
2 Min Read

Peel 2 large cucumbers using a julienne peeler, avoiding the seeds. Place cucumber noodles in a colander to drain. For dressing mix 1 tsp honey, white miso+tahini+ponzu sauce+vinegar (2 tsp each), 1″ ginger (grated), 1-2 tbsp water. Whisk until smooth. Squeeze noodles to get out excess water. Add the dressing a little at a time to taste and sprinkle with sesame seeds.

During summer, it is all about fruits and veggies. I love water-rich peaches, berries, tomatoes, and cucumbers fresh from the farmers market or made into a quick salad. It just feels right when the sun is shining and the beach is calling.

While I normally take my favorite Shun Nakiri knife and chop chop chop, this time I am using a julienne peeler for a fun, quick alternative to slices and cubes.

If you are like me, kitchen gadgets are like books. You can never have enough, but you need a bigger house to store them all. Thank goodness this peeler is small, adorable and stays sharp for all your peeling needs. Lucky guy escaped the donation pile!

p1_ft

I adore the asian flavors of miso, shoyu, sesame, and ponzu. They also make for a needed respite from ranch and omnipresent vinaigrettes. Leftover dressing is great on tofu or tempeh.

p2_ft

Miso Cucumber Noodles [Recipe]

Makes 4 Servings

Ingredients:

  • 2 large cucumbers
  • 2 tsp white miso
  • 2 tsp tahini
  • 2 tsp ponzu sauce
  • 2 tsp vinegar (ume plum vinegar or rice vinegar are great with this recipe)
  • 1 tsp honey or other liquid sweetener
  • 1″ fresh ginger, grated
  • 1-2 tbsp water

Directions:

  • Using a julienne peeler, peel the cucumbers, avoiding the seeds.
  • Place cucumber noodles in a colander and allow to drain while you make the dressing.
  • In a small bowl, add remaining ingredients and whisk until smooth.
  • Add more water for a thinner, more dilute dressing.
  • Squeeze cucumber noodles to get out excess water and place in a serving bowl.
  • Add the dressing a little at a time to taste. You may have leftover dressing.
  • Sprinkle with sesame seeds and serve.

p3_ft

This recipe aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover!

Michaela Ballmann

Michaela Ballmann is a Registered Dietitian with both a Masters and Bachelors of Science in Nutrition and Dietetics from Loma Linda University. She has clinical experience working at both Cedars Sinai Medical Center in Los Angeles and Huntington Memorial Hospital in Pasadena, California. In addition, she is a Certified LEAP Therapist assisting those with food sensitivities. Michaela is enthusiastic about guilt-free eating, whole person care, and nourishing food. Her main interest is in getting people to love food, their bodies, and themselves.

Michaela Ballmann

Michaela Ballmann is a Registered Dietitian with both a Masters and Bachelors of Science in Nutrition and Dietetics from Loma Linda University. She has clinical experience working at both Cedars Sinai Medical Center in Los Angeles and Huntington Memorial Hospital in Pasadena, California. In addition, she is a Certified LEAP Therapist assisting those with food sensitivities. Michaela is enthusiastic about guilt-free eating, whole person care, and nourishing food. Her main interest is in getting people to love food, their bodies, and themselves.

FURTHER READING