cucumber salad w roasted garlic miso dressing

Name: Cucumber Salad w Roasted Garlic Miso Dressing
Prep time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: ## FOR THE DRESSING; 3 heads garlic papery skins removed and top third of the head cut off and discarded; 1/4 cup(s) rice vinegar; 3 tablespoon(s) water; 2 tablespoon(s) honey; 1 tablespoon(s) white miso; 1/3 cup(s) olive oil; ## FOR THE SALAD; 4 cucumbers peeled and halved lengthwise and seeds removed then cut into thin slices; 2 thai chilies seeded and minced; 1/4 cup(s) each fresh mint, fresh basil and fresh parsley chopped; 1/4 cup(s) chopped nuts

8 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Dec 29, 2019

This is an amazing fresh tasting salad

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 4 serving(s)

Ingredients

FOR THE DRESSING
3 heads garlic papery skins removed and top third of the head cut off and discarded
1/4 cup rice vinegar
3 tablespoons water
2 tablespoons honey
1 tablespoon white miso
1/3 cup olive oil
FOR THE SALAD
4 cucumbers peeled and halved lengthwise and seeds removed then cut into thin slices
2 thai chilies seeded and minced
1/4 cup each fresh mint, fresh basil and fresh parsley chopped
1/4 cup chopped nuts

How To Make cucumber salad w roasted garlic miso dressing

Step 1

For the dressing Preheat oven 350 degrees. Wrap the garlic in foil and roast about 1 hour. Let cool then squeeze the cloves out of the skins.

Step 2

Place the garlic, vinegar, water, honey, miso in food processor and process a few seconds then slowly drizzle in the oil. Taste and adjust for salt and pepper. Set aside.
Step 3

Mix all ingredients for salad together except nuts. Add the dressing and top with nuts
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