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–+ servings
Miso Cucumber Salad

Miso Cucumber Salad: A Crisp and Zesty Veggie Refreshment

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This Miso Cucumber Salad is a refreshing, customizable dish that combines the umami richness of miso with crunchy textures.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers English cucumbers preferred
  • 2 medium Shallots Thinly sliced
  • 2 stems Green Onions Chives can be substituted
  • 1/4 cup Roasted Peanuts Optional
For the Dressing
  • 3 tablespoons White Miso Paste Try yellow miso or tahini for variety
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil Toasted preferred
  • 1 tablespoon Honey or Maple Syrup Adjust according to taste
For Frying
  • 1/2 cup Vegetable Oil For frying shallots

Equipment

  • Skillet
  • Mixing Bowl
  • colander
  • paper towels

Method
 

Step-by-Step Instructions for Miso Cucumber Salad
  1. Slice the cucumbers thinly (1/8 inch thick) and sprinkle with salt. Let them sit for 15 minutes, then rinse and pat dry.
  2. In a bowl, mix together miso paste, rice vinegar, sesame oil, and honey/maple syrup until smooth.
  3. Heat vegetable oil in a skillet. Fry sliced shallots until golden brown, about 3-5 minutes. Drain on paper towels.
  4. In a mixing bowl, gently fold cucumbers, green onions, and miso dressing together.
  5. Transfer to a serving dish and top with crispy shallots and peanuts. Garnish with sesame seeds or fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 12mgCalcium: 30mgIron: 1mg

Notes

Best served fresh; keep fried shallots separate to retain crunch.

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