Crunchy Miso Cucumber Salad with Shallot & Roasted Peanuts

Enjoy a refreshing Miso Cucumber Salad with Shallot and Roasted Peanuts—a quick, healthy dish perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 20

Salting Time 1

Total Time 1 20

Servings: 4 cups

Course: APPETIZERS

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 medium cucumbers peeled and thinly sliced
1/2 cup shallot thinly sliced
to taste cups fresh cilantro substitute with parsley if needed
1/4 cup roasted peanuts crushed, can substitute with sunflower seeds

For the Dressing

3 tablespoons miso paste umami flavor, can substitute with tahini or sunbutter
1/4 cup orange juice substitute with lemon juice if desired
1 tablespoon maple syrup optional sweetness, can substitute with agave or date syrup
1 teaspoon fresh ginger
1 teaspoon sesame oil

Equipment

Blender
Large Bowl
knife
cutting board
Measuring Cups
measuring spoons

Method

Preparation Steps

Peel and thinly slice cucumbers to yield about 4 cups.
Sprinkle sliced cucumbers with salt and let sit for 1 hour; drain, rinse, and pat dry.
Thinly slice shallots and crush roasted peanuts.
Blend orange juice, miso paste, maple syrup, fresh ginger, and sesame oil until smooth for the dressing.
In a large bowl, mix cucumbers, shallots, cilantro, and crushed peanuts; drizzle dressing and toss gently.
Garnish with reserved crushed peanuts and serve immediately.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 12mgCalcium: 20mgIron: 1mg

Notes

For best flavor, serve immediately after dressing. Keep cucumbers and dressing separate for meal prep.

Tried this recipe?

Let us know how it was!