Sesame-Miso Cucumber Salad

We've only had the spicy pasta variation so far, but I'll update this recipe as we try other variations. Don't be fooled by the "spicy" description of this recipe ~ it really wasn't, and we're thinking we'll use some ground red pepper next time to heat it up a bit. We had it as a side to the Pan-Grilled Ginger-Honey Pork Tenderloin, and the flavors were perfect together.

Yield: 6 servings
Total: 20 Minutes
Ingredients:
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 

Preparation:
1. Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

Nutritional Information:  

Calories: 60
Fat: 2.7g
Saturated fat: 0.2g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.7g
Protein: 1.9g
Carbohydrate: 7.2g
Fiber: 1.6g
Cholesterol: 0.0mg
Iron: 3.8mg
Sodium: 182mg
Calcium: 12mg

SAUTÉED MISO VARIATION: 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; sauté 4 minutes. Toss cucumber with juice mixture.
Yield: 6 servings.
CALORIES 38; FAT 2.4g (sat 0.3g); SODIUM 186mg
GREEK VARIATION: 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 1.9g (sat 0.3g); SODIUM 86mg
SPICY PASTA VARIATION: 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 5.2g (sat 1.1g); SODIUM 294mg