Best 3 Miso Carrot Cucumber Salad Recipes

Craving a refreshing and healthy salad that's packed with umami-rich flavor? Look no further than this tantalizing Miso Carrot Cucumber Salad. Bursting with vibrant colors and textures, this delightful dish is not only a feast for the eyes but also a symphony of flavors that will awaken your taste buds. Succulent carrots and crisp cucumbers are tossed in a luscious dressing made from a harmonious blend of nutty-savory miso paste, tangy rice vinegar, sweet honey, aromatic sesame oil, and a hint of fiery chili flakes. This recipe offers a simple yet versatile base that allows you to customize it to your liking. Feel free to add refreshing herbs like cilantro or mint, crunchy peanuts or toasted sesame seeds for an extra layer of texture, or a squeeze of lime juice for a citrusy kick. Whether served as a light lunch, a refreshing side dish, or a vibrant addition to your next potluck, this Miso Carrot Cucumber Salad promises to impress with its delightful flavors and vibrant appearance.

Let's cook with our recipes!

LOURO'S ROASTED HEIRLOOM CARROT SALAD WITH MISO DRESSING

Louro's Roasted Heirloom Carrot Salad With Miso Dressing image

In this sophisticated but dead simple salad, multicolored heirloom carrots are roasted until tender and lightly glazed, then set on top of a smear of savory, salty miso dressing. The only other element is a sprinkling of fresh scallion, which adds crispness and brightness. Serve it on the side with a roasted chicken, or as an appetizer all by itself.

Provided by Melissa Clark

Categories side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 carrots (preferably 3 or 4 different colors), washed and trimmed
2 tablespoons olive oil, more for drizzling
3 teaspoons granulated sugar
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shiro (white) miso
2 teaspoons rice wine vinegar
2 teaspoons mirin
3 scallions, white and light green parts, thinly sliced

Steps:

Heat oven to 350 degrees.
Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don't bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.
Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.
Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 705 milligrams, Sugar 7 grams

MISO GLAZED CARROTS

Miso Glazed Carrots image

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon cold-pressed sesame oil
1/2 cup finely chopped onion
3 cups carrots, in 1/2-inch slices
1 tablespoon red miso
3/4 cup vegetable broth or water
2 teaspoons grated orange zest
1 teaspoon grated ginger root
1/4 teaspoon roasted sesame oil
Salt and ground pepper to taste

Steps:

In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
Stir in roasted sesame oil. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams

CUCUMBER-CARROT SALAD

Cucumber-Carrot Salad image

Cool and refreshing Asian salad. Very simple!

Provided by Somer

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½ cucumber - halved lengthwise, seeded, and sliced

Steps:

Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g

Tips:

Use fresh, crisp vegetables for the best flavor.
Julienne the carrots and cucumbers for a uniform appearance and easier eating.
Choose a high-quality miso paste. Look for one that is made with whole soybeans and has a deep, rich flavor.
To make the dressing, whisk together the miso paste, rice vinegar, sesame oil, honey, and ginger until smooth. Adjust the seasonings to taste.
Pour the dressing over the vegetables and toss to coat. Serve immediately or chill for later.

Conclusion:

Miso carrot cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of miso paste, vinegars, and oils to find your perfect combination. This salad is a great way to get your daily dose of vegetables and is a healthy and delicious addition to any meal.