Miso Cucumber Salad with Peanuts (Print Version)
# Ingredients:
→ Salad Base
01 -
3 medium cucumbers, thinly sliced (about 4 cups)
02 -
1 teaspoon salt
03 -
1/2 cup shallot, sliced
04 -
1/4 cup roasted peanuts, chopped
05 -
1 tablespoon cilantro, chopped
→ Miso Ginger Orange Dressing
06 -
1/4 cup orange juice
07 -
3 tablespoons white miso paste
08 -
1 tablespoon sesame oil
09 -
1 teaspoon ground ginger
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon maple syrup (optional)
# Instructions:
01 -
Peel and slice the cucumbers into thin slices. Add them to a large bowl and toss with salt. Let sit at room temperature for 1 hour to release excess moisture. Drain, rinse and thoroughly dry using a salad spinner or paper towels, then return to the bowl.
02 -
Slice the shallot and chop the peanuts (pulse in a food processor for consistent texture). Chop the cilantro. Add shallot, peanuts, and cilantro to the bowl with the cucumbers.
03 -
Blend all dressing ingredients together until smooth. Pour over the salad and toss thoroughly to combine. Serve immediately for optimal freshness and texture.
# Notes:
01 -
The salting process helps remove excess water from the cucumbers, resulting in a crispier salad that won't become watery.
02 -
This salad is best enjoyed fresh as the cucumbers will continue to release moisture over time.