Description

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

Units Scale

3 medium cucumbers, sliced (about 4 cups)
1 teaspoon salt
1/2 cup shallot, sliced
1/4 cup roasted peanuts, chopped
1 tablespoon cilantro, chopped

Miso Ginger Orange Dressing

1/4 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)

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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.

Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 0 hours
Category: Salads
Cuisine: American