• 2 cucumbers (medium)
  • 3 tablespoons scallions (snipped fresh)
  • 2 1/2 tablespoons yellow miso
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons honey
  • 3 teaspoons hot water
  • 1 teaspoon crushed red pepper
  • 3 teaspoons toasted sesame oil
  • 1/4 teaspoon kosher salt
  • 1 teaspoon minced ginger (fresh)
  • 2 tablespoons white sesame seeds


  1. Position dicing kit in the work bowl of a KitchenAid® Pro Line® 16 cup Food Processor. On low speed, send the cucumbers through the small feed tube to dice. Place diced cucumbers into a medium sized bowl with the snipped scallions and set aside.
  2. Remove dicing kit and place 4-cup mini-bowl and blade inside the work bowl. Add in the yellow miso through the minced ginger and process on low speed until all the ingredients are incorporated, about 20 seconds.
  3. Use the spatula to scrape the dressing into the cucumber mixture and stir gently to evenly distribute.
  4. Sprinkle sesame seeds over top and garnish with extra snipped scallions if desired.
  5. Tip: Salad is best served and eaten within 1 hour of preparing as the cucumbers release more water the longer they sit.
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