Miso Cucumber Salad

I love the salty and nutty flavor of Miso.  After making Miso Glazed Sea Bass a while back I had some Miso in the fridge.  Apparently if you keep it sealed it will last forever in the refrigerator.  I stumbled upon this in Cooking Light...one of my all time favorite magazines. This is a great and refreshing salad to beat the summer heat.   It's going to be over 100 degrees all week in Dallas....hopefully Lola and I will survive!

Ingredients:

-1 1/2 Tbsp sesame seeds, toasted (I only had black seeds)

-2 Tbsp light miso. 

-1 Tbsp rice vinegar

-1 Tbsp honey

-1 Tbsp hot water

-1 tsp crushed red pepper flakes

-2 tsp dark sesame oil

-4 cups thinly sliced seeded cucumber

First step is to prepare your cucumber.  Slice each of them lengthwise and use a spoon to scoop out the seeds.  Then turn them over so they lay flat on your cutting board and thinly slice them so they make little moons. 

In a medium sized bowl add all of the ingredients except for the cucumbers.  Whisk them together until they are blended and make a dressing.  

Now throw in your cucumbers and toss until they are evenly coated in the miso mixture.  Enjoy!