Miso Cucumber Salad with Shallot and Roasted Peanuts
Picture this: a hot summer day, the sun blazing down, and you’re craving something light and refreshing. That’s where my Miso Cucumber Salad with Shallot and Roasted Peanuts comes in! This dish is not just a salad; it’s a delightful escape from the heat. With its crisp cucumbers and savory miso dressing, it’s perfect for a quick lunch or a side that will impress your family at dinner. Plus, it’s so easy to whip up, you’ll wonder why you didn’t try it sooner. Let’s dive into this delicious recipe that’s sure to become a favorite!
Why You’ll Love This Miso Cucumber Salad with Shallot and Roasted Peanuts
This Miso Cucumber Salad with Shallot and Roasted Peanuts is a game-changer for busy days. It’s quick to prepare, taking just 15 minutes, and requires no cooking at all! The combination of crunchy cucumbers, tangy miso dressing, and the nutty crunch of peanuts creates a flavor explosion that’s both satisfying and refreshing. Whether you’re looking for a light meal or a vibrant side dish, this salad has you covered!
Ingredients for Miso Cucumber Salad with Shallot and Roasted Peanuts
Gathering the right ingredients is the first step to creating this delightful Miso Cucumber Salad with Shallot and Roasted Peanuts. Here’s what you’ll need:
- Cucumbers: Fresh, crisp cucumbers are the star of this salad. They provide a refreshing crunch that balances the rich flavors of the dressing.
- White Miso Paste: This fermented soybean paste adds a savory umami flavor. It’s the heart of the dressing, giving it depth and richness.
- Rice Vinegar: A splash of rice vinegar brings a tangy brightness to the dish. It complements the miso beautifully.
- Sesame Oil: This oil adds a nutty aroma and flavor, enhancing the overall taste of the salad.
- Honey or Maple Syrup: A touch of sweetness balances the saltiness of the miso. Use honey for a classic taste or maple syrup for a vegan option.
- Fresh Ginger: Grated ginger adds a zesty kick, elevating the salad with its aromatic warmth.
- Shallots: Thinly sliced shallots provide a mild onion flavor that’s less pungent than regular onions, adding a subtle sweetness.
- Roasted Peanuts: Roughly chopped roasted peanuts give the salad a satisfying crunch and a nutty flavor that pairs perfectly with the other ingredients.
- Green Onions: Chopped green onions are used for garnish, adding a pop of color and a fresh bite.
- Salt and Pepper: These basic seasonings enhance the flavors of the salad. Adjust to your taste.
For those looking to mix things up, consider adding thinly sliced radishes or bell peppers for extra crunch. If you’re nut-sensitive, sunflower seeds or almonds can be great substitutes for peanuts. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Miso Cucumber Salad with Shallot and Roasted Peanuts
Now that we have our ingredients ready, let’s dive into the fun part: making this Miso Cucumber Salad with Shallot and Roasted Peanuts! Follow these simple steps, and you’ll have a refreshing dish in no time.
Step 1: Prepare the Dressing
Start by grabbing a large bowl. In it, combine the white miso paste, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger. Whisk everything together until it’s smooth and well blended. This dressing is the heart of the salad, so make sure it’s mixed well!
Step 2: Toss the Cucumbers
Next, add the thinly sliced cucumbers to the bowl with the dressing. Toss them gently, ensuring every slice is coated in that delicious miso mixture. The cucumbers will soak up the flavors, making each bite a burst of freshness.
Step 3: Add Shallots and Peanuts
Now, it’s time to fold in the sliced shallots and roughly chopped roasted peanuts. These ingredients add a lovely crunch and a hint of sweetness. Gently mix everything together, and don’t forget to season with salt and pepper to taste. This is where you can adjust the flavors to your liking!
Step 4: Chill the Salad
Cover the salad and pop it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Plus, it makes the salad even more refreshing when you serve it!
Step 5: Garnish and Serve
Before serving, give the salad a gentle toss to redistribute the dressing. Then, garnish with chopped green onions for a pop of color and a fresh bite. Serve it chilled, and watch as your family and friends enjoy this delightful Miso Cucumber Salad with Shallot and Roasted Peanuts!
Tips for Success
- Use a mandoline slicer for perfectly thin cucumber slices.
- Let the salad chill longer for even better flavor melding.
- Adjust the sweetness by adding more honey or maple syrup if desired.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Always taste and adjust seasoning before serving to ensure it’s just right!
Equipment Needed
- Large Bowl: A mixing bowl for combining ingredients. A sturdy pot can work in a pinch.
- Whisk: For blending the dressing smoothly. A fork can also do the trick.
- Knife and Cutting Board: Essential for slicing cucumbers and shallots.
- Measuring Cups: Handy for precise ingredient amounts, though eyeballing works too!
Variations
- Spicy Miso Cucumber Salad: Add a teaspoon of sriracha or chili oil to the dressing for a spicy kick.
- Vegan Option: Use maple syrup instead of honey to keep it plant-based.
- Herb-Infused: Toss in fresh herbs like cilantro or mint for an aromatic twist.
- Protein Boost: Add grilled chicken or tofu for a heartier meal.
- Fruit Addition: Incorporate diced mango or pineapple for a sweet contrast to the savory flavors.
Serving Suggestions
- Pair this salad with grilled chicken or fish for a complete meal.
- Serve alongside steamed rice or quinoa for added texture.
- Complement with a light, crisp white wine or iced green tea.
- For presentation, serve in a chilled bowl to keep it refreshing.
FAQs about Miso Cucumber Salad with Shallot and Roasted Peanuts
Can I make this Miso Cucumber Salad ahead of time?
Absolutely! This salad actually tastes better after chilling for a while. You can prepare it a few hours in advance, allowing the flavors to meld beautifully. Just give it a gentle toss before serving!
What can I substitute for miso paste?
If you don’t have miso paste on hand, tahini or a mix of soy sauce and peanut butter can work in a pinch. However, the unique umami flavor of miso is hard to replicate!
Is this salad suitable for a gluten-free diet?
Yes, this Miso Cucumber Salad with Shallot and Roasted Peanuts can be made gluten-free! Just ensure you use gluten-free miso paste and check that your rice vinegar is also gluten-free.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, the cucumbers may lose some crunch over time, so it’s best enjoyed fresh!
Can I add other vegetables to this salad?
Definitely! Feel free to toss in other veggies like bell peppers, radishes, or even shredded carrots for added color and crunch. The more, the merrier!
Final Thoughts
Creating this Miso Cucumber Salad with Shallot and Roasted Peanuts is more than just preparing a dish; it’s about bringing joy to your table. Each bite is a refreshing reminder of summer, with the crunch of cucumbers and the savory miso dressing dancing on your palate. It’s a simple yet elegant dish that can brighten any meal, whether it’s a family gathering or a quiet dinner for one. I hope this salad becomes a staple in your kitchen, just as it has in mine, bringing smiles and satisfaction with every serving!
Print
Miso Cucumber Salad with Shallot and Roasted Peanuts is Delicious!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing Miso Cucumber Salad with Shallot and Roasted Peanuts, perfect for a light meal or side dish.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/4 cup shallots, thinly sliced
- 1/2 cup roasted peanuts, roughly chopped
- 2 tablespoons green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the miso paste, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger. Whisk until smooth and well blended.
- Add the sliced cucumbers to the bowl and toss them in the miso dressing until evenly coated.
- Gently fold in the sliced shallots and chopped roasted peanuts. Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle toss and garnish with chopped green onions.
Notes
- For added crunch, consider including thinly sliced radishes or bell peppers.
- Substitute the peanuts with sunflower seeds or almonds for a different nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
