Simple Cucumber with Miso

This zingy Miso Cucumber Salad with Shallot & Roasted Peanuts turns basic cucumbers into an impressive dish bursting with layered tastes. Crispy cucumber chunks, fragrant shallots, and toasty peanuts work together to create amazing texture contrasts that perfectly match the savory miso dressing.

I stumbled upon this dish during an unbearably hot summer when I needed something cool but filling. The first time I brought it to a neighborhood cookout, everyone was begging me for the instructions before they'd even cleaned their plates.

Ingredients

• Fresh cucumbers: Go for English or Persian types for their thinner skin and fewer seeds
• Salt: Pulls out extra water for crunchy cucumbers instead of a soggy mix
• Shallots: Bring a softer, sweeter kick than regular onions with just enough bite
• Roasted peanuts: Add necessary crunchiness and nutty flavor that makes this dish special
• Fresh cilantro: Adds fresh, green notes that work well with the Asian-inspired flavors
• Orange juice: Brings natural tang and sweetness to balance the salty miso
• White miso paste: Forms the savory backbone without taking over the vegetable flavors
• Sesame oil: Gives a toasty fragrant quality that connects everything
• Ground ginger: Adds gentle warmth and helps with digestion
• Rice vinegar: Supplies needed tang but in a milder way than other vinegars
• Maple syrup: Not required but great for evening out flavors when your orange juice isn't sweet enough

Step-by-Step Instructions

Prepare the Cucumbers:

You can peel them if you want but keeping some skin gives nice color and nutrients. Cut them into thin circles about 1/8 inch thick for the best texture. Toss them in a big bowl with salt until every slice has a bit of salt on it. Let them sit out for an hour – this drawing-out process (called degorging) gets rid of extra water so your cucumbers stay crunchy instead of soggy.

Drain and Dry:

After waiting, dump cucumbers into a strainer and wash off the extra salt. Pat them really dry with paper towels or a clean kitchen cloth. A salad spinner works great if you have one. Put the dried slices back in a clean bowl.

Prepare Supporting Ingredients:

Cut shallots into thin rings or half circles. Roughly chop the peanuts in a food processor, but don't turn them into dust – keep some chunks for texture. Finely cut up cilantro, using the soft stems too for more flavor. Throw all these into the bowl with your cucumbers.

Create the Dressing:

Mix orange juice, miso paste, sesame oil, ground ginger, rice vinegar, and maple syrup (if using) in a blender. Mix until smooth and well-combined, around 30 seconds. Try it and add more sweet or sour stuff if needed.

Assemble the Salad:

Pour your dressing over the cucumber mix. Toss everything carefully but completely so each piece gets coated with the tasty dressing. It's best eaten right away while the cucumbers are still crunchy and the flavors are fresh and bright.

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The sesame oil in this dish is my go-to magic ingredient. I found out how amazing it is years back when playing around with Asian cooking. Just a spoonful brings such richness that normally takes forever to develop. Now my family knows exactly what's cooking the minute they smell that distinctive scent, and they know something tasty is on the way.

Make-Ahead Tips

You can prep this cucumber salad in parts to save time and keep everything fresh. Salt and drain the cucumbers up to 24 hours ahead and store them dried in the fridge. You can also mix up the dressing three days early and keep it in a sealed container. But for the best crunch and texture, don't put everything together until about 30 minutes before eating, or your peanuts will get soft and your cucumbers might turn limp.

Serving Suggestions

This flexible salad goes great with grilled meats, especially salmon or chicken with Asian seasonings. It also works as a side for spicy foods since the cool cucumbers balance the heat. For a full meal, try it with steamed rice and teriyaki chicken or tofu. The bright flavors also work wonders next to heavier dishes like tonkatsu or Korean fried chicken, creating a nice contrast.

Cultural Context

This salad blends Japanese and Southeast Asian food traditions beautifully. Miso, a fermented soybean paste, is central to Japanese cooking and gives that wonderful savory flavor. Adding peanuts and cilantro brings Southeast Asian touches, creating a cross-cultural dish that respects both cooking styles while making something totally new. Many Asian cuisines salt vegetables before adding dressing to improve their texture, which is exactly what we're doing here.

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This salad turns ordinary cucumbers into something truly special and tasty. Give it a try soon and watch your family ask for seconds!

Frequently Asked Questions

→ Why do cucumbers need to be salted first?

Salting cucumbers pulls out excess water, so your salad doesn’t turn out soggy or weaken the dressing. It also keeps them crisp while letting them soak up the tasty miso dressing better.

→ Can I prep this salad in advance?

It’s tastiest fresh, but you can get things ready ahead. Salt and drain your cucumbers, mix up the dressing, and chop the peanuts. Keep them separate in the fridge, then toss them together right before serving to keep everything just right.

→ What if I don’t have white miso paste?

If white miso paste isn’t on hand, you can swap in yellow miso (a bit stronger tasting) or mix tahini and soy sauce (1 tablespoon tahini plus 1 teaspoon soy sauce for every tablespoon of miso). The taste will shift slightly, but it’ll still be rich and savory.

→ Is this dish gluten-free?

Yes! As long as you pick gluten-free miso paste, this salad is gluten-free. Some brands may contain barley or other gluten, so double-check the labeling to be sure.

→ What pairs well with this salad?

It’s a perfect partner for Asian-inspired mains like teriyaki salmon, soy-glazed chicken, or miso-marinated tofu. It’s also a refreshing addition to rice bowls or next to spicy dishes.

→ Can I swap out the peanuts for another nut?

Definitely! Roasted almonds, cashews, or even sesame seeds work great instead of peanuts. Each swap offers a slightly different texture and taste while keeping that crunch factor.