Sesame-Miso Cucumber Salad

• 1 1/2 tablespoons sesame seeds, toasted
• 2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon hot water
• 1 teaspoon crushed red pepper
• 2 teaspoons dark sesame oil
• 4 cups thinly sliced seeded cucumber

1. Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.
2. Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; saute 4 minutes. Toss cucumber with juice mixture.
3. Yield: 6 servings.
4. CALORIES 38; FAT 4g (sat 3g); SODIUM 186mg
5. Omit first 7 ingredients; decrease cucumber to 2 cups. Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt. Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips. Yield: 4 servings. CALORIES 40; FAT 9g (sat 3g); SODIUM 86mg
6. Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt. Combine seeds and remaining ingredients in a large bowl. Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture. Yield: 6 servings. CALORIES 207; FAT 2g (sat 1g); SODIUM 294mg

sesame seeds, white miso, rice vinegar, honey, water, red pepper, dark sesame oil, cucumber

Taken from www.myrecipes.com/recipe/sesame-miso-cucumber-salad (may not work)