Cucumber Salad!
Yes, I am that excited about cucumbers. Mostly because it means summer is almost here and I will be able to slice, dice, and chop fresh cucumbers into dishes of all shapes and forms. Clearly, I love all things cucumber – who doesn’t?
I am also hoping to grow some cucumbers (and tomatoes) out front in addition to our garden pots of greens and herbs. Which, by the way are doing (mostly) fabulously! I say mostly because our thyme and rosemary have stagnated. They don’t seem to be receding or dying off but are just not doing anything. Strange, especially because thyme and rosemary are considered excellent growers in this climate.
Back to this cucumber salad – so freaking easy!
Five minutes to make, no cooking and can be made ahead of time. If you are anything like me and love Asian flavors, you probably have most, if not, all of these ingredients in your pantry and fridge. If not, I implore you to get them and try this simple, yet delicious 1 Point salad.
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Miso Cucumber Salad
- 2 large cucumbers seeds removed and thinly sliced
- 2 tablespoons brown rice miso or white miso
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon honey
- 3/4 teaspoons crushed red pepper flakes
- 2 teaspoons sesame seeds
- 1 tablespoon hot water
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Slice cucumbers in half lengthwise. Use a small spoon to gently scoop the seeds out.
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Proceed to thinly slice and set aside.
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In a large bowl, combine miso, rice vinegar, sesame oil, honey, red pepper flakes, sesame seeds and hot water. Whisk until well combined.
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Toss in sliced cucumber, stir to coat. Refrigerate at least 30 minutes to allow cucumbers to soften and flavors meld.
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Adapted From: Cooking Light Magazine, May 2011 Sesame-Miso Cucumber Salad
My father in law had a cucumber salad that was good but had quite a but of oil (and vinegar, sugar, and dill). This salad is excellent and a very nice healthy option. I can see this becoming a staple for us. I used red Miso(?) and it was very good. Never used Miso before. Keep up the good work Alyssa!
I love Red Miso! Now that you have it, try putting just 1 teaspoon in sauces / marinades and see what you think of flavor it adds. Thanks!
I’m a bit late in looking at this but had bookmarked it for a quiet spell. So glad I did. I love miso – really anything Japanese – and this looks so simple and delicious that it could easily become a standard accompaniment to teriyaki salmon and as a great counterpoint to vegetable tempura. Thanks for this great idea 😀
Kellie – I am with you. Miso is such an amazing and complex ingredient!
I was looking for a Japanese summer veggie salad recipe after reading a mang. In it the protagonist and his neighbors were preparing cucumber salad and this recipe hits all the flavors in the right spots!
Glad you like it Azraee!
I love cucumbers and this salad looks great.
Thanks! I hope you love it!
What is the benefit in removing the seeds – assuming they are not mature?
Hi Keith – the seeds make the salad too watery. Thanks!
This salad looks so refreshing! The crunch of the cucumber sounds perfect for this sesame miso dressing!
Thanks for stopping by Sarah – I hope you love it!
Mmmm…I’m excited, too. I adore cukes – especially in HOT weather ;)! I definitely don’t use miso enough. This sounds delicious. Pinned!
Miso is such a complex secret ingredient Heather. Start playing with tossing a teaspoon into sauces, dressings and marinades – you will love it!
I love this asian twist to simple cucumbers.
Thanks CJ!
Sounds perfect for the hot days rapidly approaching! I have a feeling I’ll be living on salads like this for much of July and August. 🙂
Definitely Eileen and huge bean salads!
This looks incredible. Love cucumbers, love Asian flavors. Going on my hit list ASAP.
Make a big batch Keely – it goes fast!