Japanese cucumber salad with sesame-miso dressing

Delight in the flavors of Japan with this refreshing cucumber salad drizzled in a delectable sesame-miso dressing. Perfect harmony of savory and fresh!

Ingredients:

• 1/3 cup Japanese sesame paste or tahini
• 3 tablespoons brown rice miso (see Note)
• 3 tablespoons white miso (see Note)
• 3 tablespoons mirin
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1/3 cup pine nuts
• 340g Japanese, Persian or kirby cucumbers, halved lengthwise and sliced crosswise 3/4 inch thick
• Kosher salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons toasted sesame seeds

Instructions:

1. Combine the sesame paste, brown rice miso, white miso, mirin, vinegar, and sesame oil in a blender or food processor. Blend until the mixture is smooth. Pour the miso dressing into a jar and place it in the refrigerator to chill for at least 15 minutes.
2. While waiting, heat a small skillet over medium heat. Toast the pine nuts in the skillet by shaking it frequently until they turn golden, which takes about 5 minutes. Transfer the toasted nuts to a plate and allow them to cool.
3. Take a medium bowl and sprinkle salt over the cucumbers. Place the bowl in the refrigerator for 10 minutes. After that, add lemon juice, olive oil, and 1/4 cup of the miso dressing (save the remaining dressing for later use) to the cucumbers. Mix everything together thoroughly. Garnish with pine nuts and sesame seeds before serving.

Summary:

• Calories: 1361 kcal
• Fat: 107 g
• Protein: 38 g
• Carbs: 69 g
• Potassium: 1426 mg
• Magnesium: 349 mg