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Raw asian cucumber salad with ginger miso dressing

Look to the east for fresh inspiration. This zingy raw salad can be made with your stand mixer attachments and delights all the senses with spirals and twirls.

Start cooking

Tools

Details

23

Ingredients

9

Steps

Time

25'

Prep

25'

Total

Ingredients

  • 2mini cucumbers
  • 6radishes
  • 1red onion
  • 4 tablespoonswhite rice vinegar
  • 1 tablespoonicing sugar
  • 1/4red cabbage
  • 1carrot
  • 1nashi pear
  • 75 gedamame beans
  • 1small handful cilantro leaves
  • 50 gwakame
  • 1 tablespoonblack sesame
  • 2spring onions
  • 100 grice noodles
  • 1frozen chili pepper
  • 120 mlrice vinegar
  • 120 mlneutral oil
  • 1 1/2 tablespoonssesame oil
  • 1/2 tablespoonagave syrup
  • 2 limeslime juice
  • 1 tablespoonmiso paste
  • 3 cmfresh ginger, peeled
  • 3carrots, peeled
Make it now
  • Step 1

    Attach the Food Processor Attachment fitted with the Adjustable Slicing Disc to the stand mixer and put on the thinnest setting. Gently push through the cucumber, radishes and red onion on speed 2.

  • Step 2

    Switch to the Reversible Shredding Disc, put the stand mixer on speed 10 and push through the red cabbage.

  • Step 3

    In a small bowl, stir together the vinegar and powdered sugar and add the cucumber and red onion. Let sit for at least 10 minutes so the vegetables can pickle.

  • Step 4

    Attach the Spiralizer with Peel, Core and Slice to the stand mixer. Attach the Fine Spiralizing Blade. Put the pear on the skewer of the attachment. Start spiralizing on stir speed.

  • Step 5

    Make ribbons of carrot using vegetable peeler.

  • Step 6

    Bring a large pot of salted water to a simmer, add the noodles and cook for 1 minute. Transfer the cooked noodles to a bowl with ice water.

  • Step 7

    Add the rice vinegar, neutral oil sesame oil, agave syrup, lime juice, miso paste, carrots and ginger to the jug of the blender.

  • Step 8

    Mix on speed 5 until the dressing is emulsified.

  • Step 9

    Put all the ingredients for the salad in a big bowl and toss to combine. Drizzle with the dressing. Grate some frozen chilli pepper over the salad.

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Raw asian cucumber salad with ginger miso dressing

Step 1

Attach the Food Processor Attachment fitted with the Adjustable Slicing Disc to the stand mixer and put on the thinnest setting. Gently push through the cucumber, radishes and red onion on speed 2.

Step 2

Switch to the Reversible Shredding Disc, put the stand mixer on speed 10 and push through the red cabbage.

Step 3

In a small bowl, stir together the vinegar and powdered sugar and add the cucumber and red onion. Let sit for at least 10 minutes so the vegetables can pickle.

Step 4

Attach the Spiralizer with Peel, Core and Slice to the stand mixer. Attach the Fine Spiralizing Blade. Put the pear on the skewer of the attachment. Start spiralizing on stir speed.

Step 5

Make ribbons of carrot using vegetable peeler.

Step 6

Bring a large pot of salted water to a simmer, add the noodles and cook for 1 minute. Transfer the cooked noodles to a bowl with ice water.

Step 7

Add the rice vinegar, neutral oil sesame oil, agave syrup, lime juice, miso paste, carrots and ginger to the jug of the blender.

Step 8

Mix on speed 5 until the dressing is emulsified.

Step 9

Put all the ingredients for the salad in a big bowl and toss to combine. Drizzle with the dressing. Grate some frozen chilli pepper over the salad.

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