July Recipes

Miso, Cucumber and Radish Salad

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Plate of Miso Cucumber Radish Salad
Hands On:
15 minutes
Total Time:
25 minutes


  • 2 tbsp white miso paste
  • ¼ cup seasoned rice wine vinegar
  • 1 tsp Hy-Vee granulated sugar
  • 1 tsp kosher salt
  • 1 tsp chili oil
  • 1 tsp Hy-Vee toasted sesame oil
  • 2 clove(s) garlic, minced
  • ¼ tsp Hy-Vee crushed red pepper
  • 4 cups mini cucumbers, diagonally-sliced, (about 6 mini cucumbers)
  • 2 shallots, thinly sliced
  • 2 cups radishes, quartered
  • Italian parsley, chopped; for garnish
  • White sesame seeds, for garnish
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Whisk together miso paste, vinegar, sugar, salt, chili oil, sesame oil, garlic, and red pepper in a large bowl until combined.
Add sliced cucumbers and shallots to miso mixture; gently stir to coat. Cover and chill 10 minutes or up to 2 hours.
To serve, add radishes to cucumber mixture; toss to coat. Transfer salad to a medium serving bowl. Garnish with fresh parsley and white sesame seeds, if desired.

Nutrition Facts

Serving Size: ⅔ cup
Serves: 10
Amount Per Serving
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 520mg 23%
Total Carbohydrate: 9g 3%
Dietary Fiber: 0g 0%
Sugars: 4g 8%
Protein: 1g 2%

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