Description
A refreshing Miso Cucumber Salad with Shallot and Roasted Peanuts, perfect for a light meal or side dish.
Ingredients
Scale
- 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