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Miso Cucumber Salad

Miso Cucumber Salad: A Crisp and Zesty Veggie Refreshment

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This Miso Cucumber Salad is a refreshing blend of crisp cucumbers and savory miso dressing, perfect for any meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers English cucumbers preferred
  • 2 medium Shallots thinly sliced and fried
  • 2 stalks Green Onions also can use chives
  • 1/2 cup Roasted Peanuts optional for crunch
For the Dressing
  • 3 tablespoons White Miso Paste or yellow miso or tahini
  • 2 tablespoons Rice Vinegar for acidity
  • 1 tablespoon Sesame Oil toasted for nutty flavor
  • 1 tablespoon Honey or Maple Syrup to adjust sweetness
For Frying
  • 1/2 cup Vegetable Oil for frying shallots

Equipment

  • Skillet
  • Mixing Bowl
  • colander
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Slice cucumbers thinly and sprinkle with salt. Let sit for 15 minutes, rinse, and pat dry.
  2. Combine miso paste, rice vinegar, sesame oil, and honey/maple syrup in a bowl. Whisk until smooth.
  3. Heat oil in a skillet and fry shallots until golden brown. Drain on paper towels.
  4. In a large bowl, fold together cucumbers, green onions, and dressing.
  5. Transfer to a serving dish, top with shallots and peanuts, and serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best flavor and texture, dress the salad just before serving.

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