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Miso Cucumber Salad
Prep Time: 5 mins
Total Time: 5 mins

Miso Cucumber Salad

Course: Salads, Sides
Cuisine: Japanese
Keyword: Miso Cucumber Salad
Servings: 7 servings
Calories: 49 kcal
Author: Alyssa Brantley
5 from 4 votes
  • 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
  1. Slice cucumbers in half lengthwise. Use a small spoon to gently scoop the seeds out.
  2. Proceed to thinly slice and set aside.
  3. In a large bowl, combine miso, rice vinegar, sesame oil, honey, red pepper flakes, sesame seeds and hot water. Whisk until well combined.
  4. Toss in sliced cucumber, stir to coat. Refrigerate at least 30 minutes to allow cucumbers to soften and flavors meld.
Nutrition Facts
Miso Cucumber Salad
Amount Per Serving (0.5 Heaping Cup)
Calories 49 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 186mg8%
Potassium 136mg4%
Carbohydrates 5g2%
Sugar 2g2%
Protein 1g2%
Vitamin A 155IU3%
Vitamin C 2.4mg3%
Calcium 22mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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