Cucumber, Carrot and Beet Orange Miso Salad

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< 1 min read
Summary

Refreshing and nourishing, this salad has so much to offer with hydrating cucumbers, crunchy carrots, and cleansing beets, not to mention the beauty of the colorful spiralized vegetables. You may actually wonder whether this is a salad or a piece of art!

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

Orange Miso Dressing
 ¼ cup orange juice (freshly squeezed, plus 2 Tbsp)
 1 tbsp organic miso (mellow yellow or chickpea)
 1 tsp tahini
 1 tsp fresh ginger (minced)
 1 tsp fresh garlic (minced)
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
Salad
 1 tsp organic cucumber (spiralized)
 2 tbsp carrots (spiralized)
 1 cup beets (spiralized)
 1 green onion (sliced, green and white portions)
 1 jalapeño (deseeded and minced, optional)
 1 tbsp sesame seeds
 red pepper flakes (optional, to taste)
 lime wedges (for serving)

Directions

1

Make your dressing: Add all of the dressing ingredients to an 8 or 16-ounce mason jar or small bowl.

2

Add the lid to the mason jar and shake until all of the miso and tahini are dissolved or whisk in the bowl until all of the miso and tahini are dissolved.

3

Assemble your salad: Add the carrots, cucumber, and beets to a large bowl.

4

Add the dressing and stir well.

5

Add the green onion, sesame seeds and crushed red pepper, if using.

6

Stir and enjoy by itself, as a side or as an appetizer before a meal.

Chef's Notes

Substitutions
Instead of cucumber, carrots and beets, try zucchini, red onion, and cabbage or other vegetables of your choice.

Make it lemon miso by substituting lemon juice for orange juice.

Instead of sesame seeds, add hemp or sunflower seeds.

Add more deliciousness and nutrition
Add chopped herbs like cilantro, basil or parsley.

Add nuts or seeds.

Add edamame, chickpeas or another legume of choice.

Top with grilled tofu or tempeh.

Mix in your favorite cooked whole grain.

Ingredients

Orange Miso Dressing
 ¼ cup orange juice (freshly squeezed, plus 2 Tbsp)
 1 tbsp organic miso (mellow yellow or chickpea)
 1 tsp tahini
 1 tsp fresh ginger (minced)
 1 tsp fresh garlic (minced)
 1 tbsp organic tamari (reduced-sodium or coconut aminos)
Salad
 1 tsp organic cucumber (spiralized)
 2 tbsp carrots (spiralized)
 1 cup beets (spiralized)
 1 green onion (sliced, green and white portions)
 1 jalapeño (deseeded and minced, optional)
 1 tbsp sesame seeds
 red pepper flakes (optional, to taste)
 lime wedges (for serving)

Directions

1

Make your dressing: Add all of the dressing ingredients to an 8 or 16-ounce mason jar or small bowl.

2

Add the lid to the mason jar and shake until all of the miso and tahini are dissolved or whisk in the bowl until all of the miso and tahini are dissolved.

3

Assemble your salad: Add the carrots, cucumber, and beets to a large bowl.

4

Add the dressing and stir well.

5

Add the green onion, sesame seeds and crushed red pepper, if using.

6

Stir and enjoy by itself, as a side or as an appetizer before a meal.

Cucumber, Carrot and Beet Orange Miso Salad