Miso-Carrot-Cucumber Salad

1. 1

   Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.

2. 2

   Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.

3. 3

   Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.

4. 4

   Leftovers can be stored in an airtight container in the fridge for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.