INGREDIENTS
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1 1/2 tablespoons sesame seeds, toasted
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2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey
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1 tablespoon hot water
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1 teaspoon crushed red pepper
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2 teaspoons dark sesame oil
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4 cups thinly sliced seeded cucumber