Green Beans and Cucumbers with Miso Dressing

Ingredients for Green Beans and Cucumbers with Miso Dressing

• 3 Persian cucumbers or 1/2 English hothouse cucumber

• Kosher salt

• 450g green beans, trimmed

• 1 (1 1/2)-inch piece ginger, peeled, finely grated

• 1 serrano or Fresno chilli, finely grated

• 1 garlic clove, finely grated

• 80ml unseasoned rice vinegar

• 60ml white miso

• 60ml olive oil

• 1/2 teaspoons toasted sesame oil

• Toasted sesame seeds and sliced spring onions (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chilli, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.