Miso Cucumber Salad with Shallot and Roasted Peanuts
Last Updated on June 3, 2024
If you have an abundance of cucumbers from your summer garden, this Miso Cucumber Salad is the perfect, most delicious way to enjoy them! Sliced cucumbers tossed with shallot, cilantro, and roasted peanuts dressed in a homemade miso ginger orange dressing.
My cucumber plants are fruitful this summer! 🥒 I have picked more cucumbers the last few weeks than my family and I can enjoy, so I’ve been giving them away to neighbors and friends, even the mailman and delivery drivers lol 🚚
Of course we’re enjoying all the ways to eat cucumber… in a salad, on a wrap, in this Thai Peanut Glass Noodle Salad, in a veggie sandwich, Veggie Sushi Sandwich Rollups,
But I had this idea to make a cucumber salad using the miso ginger orange dressing I used in my corn salad recipe (because it’s soooo good! 😋) and oh.em.geee this is my new favorite way to enjoy cucumbers.
Cucumber Salad Ingredients
- 3 medium cucumbers, sliced (about 4 cups)
- ½ cup shallot, sliced
- ¼ cup roasted peanuts, chopped
- 1 tablespoon cilantro, chopped
Miso Ginger Orange Dressing
- ¼ cup orange juice
- 3 tablespoons white miso paste, gluten-free!
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup (optional)
How To Make This Cucumber Salad
This cucumber salad is super easy to make as well, which makes it a double winner! Peel and slice the cucumbers, you’ll need 3 medium cucumbers- about 4 cups of sliced cucumber.
Then slice the shallot and crush/chop the roasted peanuts (I pulsed them in my food processor), chop the fresh cilantro leaves and blend together the 6-ingredient miso dressing.
Then combine everything in a bowl, pour the dressing over top and toss. Enjoy right away, I wouldn’t recommend making it ahead of time because the cucumbers release moisture and the the salad gets watery.
Also, reserve some chopped roasted peanuts and garnish right before serving.
Additional Recommended Step
Add the sliced cucumbers to a large bowl and toss with the salt. Let them sit on the counter for 1 hour to remove the excess water from the cucumbers. Drain, rinse and dry the cucumbers the best you can with a salad spinner or paper towels and place back into the large bowl and continue on with the recipe. You don’t have to do this step, but I recommend it, especially if you’re not going to eat the entire salad or if it will be sitting out- like at a picnic or something.
How To Enjoy This Salad Recipe
You can enjoy this dish as a side salad or you could even add some plant based chicken and make it a meal! I’m definitely going to have to try that.
What Does This Salad Taste Like?
This salad has an Asian inspiration with the miso orange dressing and chopped roasted peanuts. It’s light and fresh, salty, sweet, zesty, nutty… it has all the yummy flavors! It’s a great way to jazz up a cucumber salad in a super flavorful way!
I hope this recipe is a fresh new way for you to enjoy cucumbers! I know it’ll be my go-to the rest of summer. It’s simple, flavorful and delicious! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this cucumber salad recipe! Tag me on Instagram, Facebook, or Pinterest!
Miso Cucumber Salad with Shallot & Roasted Peanuts
If you have an abundance of cucumbers from your summer garden, this Miso Cucumber Salad is the perfect, most delicious way to enjoy them! Sliced cucumbers tossed with shallot, cilantro, and roasted peanuts dressed in a homemade miso ginger orange dressing.
Ingredients
- 3 medium cucumbers, sliced (about 4 cups)
- 1 teaspoon salt
- ½ cup shallot, sliced
- ¼ cup roasted peanuts, chopped
- 1 tablespoon cilantro, chopped
Miso Ginger Orange Dressing
- ¼ cup orange juice
- 3 tablespoons white miso paste, gluten-free!
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup (optional)
Instructions
Peel and slice the cucumber into thin slices. Add the sliced cucumbers to a large bowl and toss with the salt. Let them sit on the counter for 1 hour to remove the excess water from the cucumbers. Drain, rinse and dry the cucumbers the best you can with a salad spinner or paper towels, then add back to the bowl.
Slice the shallot and chop the peanuts (I did so by pulsing them in my food processor). Chop the cilantro. Add everything to the bowl with the cucumbers.
Make the dressing by blending everything together until smooth. Pour the dressing over the salad and toss to combine. Serve right away*.
Notes
* I wouldn't recommend making it ahead of time because the cucumbers continue to release moisture and the the salad gets watery.
** I recommend reserving some chopped roasted peanuts and garnish right before serving.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Hi – the recipe says to add salt to the cucumbers for the 1 hour they are sitting out, but does not say how much salt in the recipe. Can you please add or let me know?
So sorry about that, you need 1 teaspoon of salt. I’ll also add it to the recipe. Thanks!
This was a delicious salad, made without the maple syrup. I don’t think it needs the sweetness. Will definitely make again.
I’m so glad you made it and enjoyed it! 😊 thanks for your kind comment ❤️