Tahini and Miso Cucumber Salad

Makes about 2 cups

5             Persian cucumbers
1             teaspoon kosher salt
1             garlic clove, peeled
1             ½-inch piece fresh ginger, peeled
2             tablespoons tahini
1             tablespoon white miso
1             tablespoon low-sodium soy sauce or tamari
2             teaspoons unseasoned rice vinegar
1             teaspoon granulated sugar
1             teaspoon toasted sesame oil
2             tablespoons cold water
1             tablespoon sliced scallions
1             teaspoon toasted sesame seeds
               chili crisp (optional for serving)

Nutritional information per serving (½ cup): Calories 108 (43% from fat) • carb. 13g • pro. 4g • fat 6g • sat. fat 1g • chol. 0mg • sod. 893mg • calc. 74mg • fiber 2g

1. Insert the medium slicing disc in the Cuisinart Food Processor. Slice the cucumber on High, and then transfer to a medium bowl. Toss with the salt, cover, and refrigerate for at least 30 minutes.
2. Insert the universal blade in the work bowl of the food processor. With the unit running on High, add the garlic and ginger through the feed tube and process to finely chop, 10 to 15 seconds. Add the tahini, miso, soy sauce, vinegar, sugar, and sesame oil. Process on High for an additional 10 seconds until fully incorporated. While continuing to process on High, stream in the water until a smooth sauce forms. Reserve sauce.
3. Using a strainer, drain the cucumbers, pressing down slightly to squeeze out excess water. Toss the cucumbers in the tahini-miso sauce. Transfer to a serving bowl. Top with the scallions, sesame seeds, and chili crisp, if using.