Cucumber Miso with Peanuts (Print Version)

# Ingredients:

→ Base Ingredients for Salad

01 - 1/2 cup finely sliced shallot

02 - 1 tablespoon chopped fresh cilantro

03 - 1 teaspoon salt

04 - 3 cucumbers (medium), sliced thinly (makes about 4 cups)

05 - 1/4 cup crushed roasted peanuts

→ Orange Miso Dressing

06 - 1 tablespoon sesame oil

07 - 3 tablespoons light-colored miso paste

08 - 1 tablespoon rice vinegar

09 - 1/4 cup orange juice

10 - 1 teaspoon powdered ginger

11 - Optional: 1 teaspoon maple syrup

# Instructions:

01 - Take off the peels and slice the cucumbers super thin. Sprinkle with salt and mix them in a big bowl. Let sit for an hour at room temp to draw out water. Rinse, drain, and pat them dry with paper towels or spin them in a salad spinner. Put them back in the bowl.

02 - Chop the cilantro and peanuts (if you want extra smoothness, use a food processor for the peanuts). Thinly slice the shallots. Toss these into the cucumber bowl.

03 - Throw everything for the dressing into the blender and mix until it's creamy and smooth. Drizzle all over the mixed salad. Stir well so it's evenly coated. Best to eat immediately for the crunchiest results!

# Notes:

01 - Salting helps remove water so the cucumber stays crisp instead of soggy.

02 - This dish is at its tastiest right after making. If left, cucumbers will release more liquid.

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