Hands On:

15 minutes

Total Time:

25 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		45
% 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%