Everyone loves a good cucumber salad, but usually it is the same few ingredients. Here is a twist on the one you love. I promise there won’t be any leftovers
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious!
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week!
Let the onions sit in the dressing for at least 5 minutes before serving to marinate them and take off their sharp taste. This salad is great because it has details to it but can be done in minutes without having to cook anything!
Papayas are a less exciting mango to me. But in Israel when mango season is nearly over we have to compromise. I love to use papayas in salad because its sweetness enhances this dish and the salt and vinegar in the dressing brings out its flavors in a more savory way.
This recipe was inspired by finding purple sprouts, but of course you can use any sprouts! Feel free to play around with this salad, since it is so fresh and quick to whip up, add a protein, lentils or your favorite cheese to make it more filling and a full meal in itself!