Breastfeeding Friendly Miso-Sesame Cucumber Radish Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 8 radishes), thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ tsp fine sea salt
For the dressing
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1 tsp tamari
For serving
- 1 tbsp sesame seeds, toasted
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the sliced cucumbers and radishes in a large mixing bowl. Sprinkle with the salt and toss to coat, then let stand for 10 minutes until the vegetables have released some of their liquid. Drain off the excess liquid and pat the vegetables lightly dry with a paper towel.
- 2
In a small bowl, whisk together the white miso paste, rice vinegar, toasted sesame oil, olive oil, honey, grated ginger, and tamari until smooth and fully combined.
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