Best Green Beans And Cucumbers With Miso Dressing Recipes

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MISO SMASHED CUCUMBER AND GREEN BEAN SALAD RECIPE



Miso Smashed Cucumber and Green Bean Salad Recipe image

Yield serves 4

Number Of Ingredients 11

3 mini Persian cucumbers, or half an English cucumber
pinch of salt
1.5 inch piece ginger, peeled, finely grated
1 Thai chili, seeded and sliced
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
1 pound green beans, trimmed
toasted sesame seeds and sliced green onions, to serve

Steps:

  • Lightly smash cucumbers with a rolling pin and tear into bite size pieces. Toss with a pinch of salt, in a bowl and let sit.
  • While the cucumbers are salting, whisk together the dressing until smooth. Place the green beans in a ziplock bag and lightly smash until beans are split and bruised. Either add the dressing to the bag and shake to coat well, or place beans in a large bowl with the dressing and toss to evenly coat.
  • Drain the cucumbers and toss with the beans. Taste and adjust with salt, if needed. Transfer everything to a large plate or platter and top with sesame seeds and green onions.

MISO BUTTER GREEN BEANS



Miso Butter Green Beans image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, melted
1 tablespoon miso paste (yellow or white)
1 clove garlic, grated
1 scallion, finely chopped
1/2 pound green beans, trimmed
2 tablespoons canola oil
Kosher salt
Store-bought crispy onions, for garnish

Steps:

  • Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
  • Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
  • Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

GREEN BEANS AND CUCUMBERS WITH MISO DRESSING



Green Beans and Cucumbers with Miso Dressing image

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.

Provided by Chris Morocco

Categories     Bon Appétit     Summer     Salad     Salad Dressing     Cucumber     Sesame     Sesame Oil     Green Bean     Wheat/Gluten-Free     Side     Ginger

Yield 4 servings

Number Of Ingredients 11

3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 (1 1/2)-inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

Steps:

  • 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, chile, 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 scallions.

GREEN BEANS WITH MISO AND ALMONDS



Green Beans with Miso and Almonds image

Provided by Anita Lo

Categories     Side     Thanksgiving     Vegetarian     Low Cal     Almond     Green Bean     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

2 1/2 pounds fresh green beans
Kosher salt
1/4 cup white miso (fermented soybean paste)
3 tablespoons thinly sliced scallions, dark-green parts only, divided
3 tablespoons unseasoned rice vinegar
2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water
2 tablespoons vegetable oil
1 tablespoon sugar
1/4 cup sliced almonds, toasted
Ingredient info: Also known as shiro miso, white miso can be found in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. Japanese hot mustard is sold in a small tube or tin; unlike wasabi, it is made with mustard seeds and processed with other seasonings. Look for English mustard powder, a hot mustard, at better supermarkets and at specialty foods stores.

Steps:

  • Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
  • Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.

GREEN BEANS WITH SESAME-MISO DRESSING



Green Beans with Sesame-Miso Dressing image

Green beans (or almost any other vegetable for that matter) gain an exciting twist from this miso-based dressing. You can find miso (see page 123) at well-stocked supermarkets and Asian markets; red miso (which is actually brown) is most often used in this dressing, but you can also use white. If you cannot find miso, see the variation, which is worth trying in any case.

Yield makes 4 servings

Number Of Ingredients 7

Salt to taste
1 1/2 pounds green beans, trimmed and cut into 2-inch
lengths
1 tablespoon sugar or honey
1 tablespoon mirin, sweet sake, or other sweet wine
2 tablespoons toasted sesame seeds (page 596)
3 tablespoons miso, preferably red

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the green beans just until tender, about 3 minutes, drain, and rinse under cold water (better still, plunge them into a bowl of ice water) to stop the cooking. Drain again and set aside.
  • Whisk the sugar into the mirin until it is dissolved; stir in the sesame seeds and miso until well combined. Toss with the green beans until well coated, then serve or let stand for up to an hour before serving.
  • Substitute 1 tablespoon soy sauce and 1 teaspoon honey for the miso.

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