Miso Lime Cucumber Salad
Miso Lime Cucumber Salad
Ingredients
For the Salad
- 4 Persian cucumbers, thinly sliced
- 2 large shallots, thinly sliced
- 1/3 cup cilantro, finely chopped
- 1/2 cup salted peanuts, chopped
For the Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon avocado oil
- 2 limes, juiced
- 1 tablespoon freshly grated ginger
- 1 tablespoon maple syrup, or 2 tablespoons, to taste
- 3 tablespoons white miso paste
For the Garnish
- as needed crushed red pepper flakes
Instructions
- 1
Thinly slice the 4 to 5 Persian cucumbers.
⏱️ 5 min
- 2
Thinly slice the 2 large shallots.
⏱️ 2 min
- 3
Finely chop the 1/3 cup of cilantro.
⏱️ 2 min
- 4
Chop the 1/2 cup of salted peanuts.
⏱️ 2 min
- 5
Combine the thinly sliced cucumbers, thinly sliced shallots, finely chopped cilantro, and chopped salted peanuts in a large bowl.
⏱️ 1 min
- 6
To make the dressing, add the 2 tablespoons of toasted sesame oil to a separate bowl.
⏱️ 1 min
- 7
Add the 1 tablespoon of avocado oil to the dressing bowl.
⏱️ 1 min
- 8
Juice the 2 limes and add the juice to the dressing bowl.
⏱️ 1 min
- 9
Add the 1 tablespoon of freshly grated ginger to the dressing bowl.
⏱️ 1 min
- 10
Add 1 to 2 tablespoons of maple syrup (adjust based on sweetness preference) to the dressing bowl.
⏱️ 1 min
- 11
Add the 3 tablespoons of white miso paste to the dressing bowl.
⏱️ 1 min
- 12
Whisk all the dressing ingredients together until smooth.
⏱️ 1 min
- 13
Pour the prepared dressing over the salad ingredients in the large bowl.
⏱️ 1 min
- 14
Toss the salad well to ensure all ingredients are coated with the dressing.
⏱️ 1 min
- 15
Garnish the salad with crushed red pepper flakes, as needed.
- 16
Serve and enjoy immediately.
Kitchen Tools
Nutrition Facts (per serving)
Miso Lime Cucumber Salad
For the Salad
- 4 Persian cucumbers, thinly sliced
- 2 large shallots, thinly sliced
- 1/3 cup cilantro, finely chopped
- 1/2 cup salted peanuts, chopped
For the Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon avocado oil
- 2 limes, juiced
- 1 tablespoon freshly grated ginger
- 1 tablespoon maple syrup, or 2 tablespoons, to taste
- 3 tablespoons white miso paste
For the Garnish
- as needed crushed red pepper flakes
Instructions
- 1
Thinly slice the 4 to 5 Persian cucumbers.
⏱️ 5 min - 2
Thinly slice the 2 large shallots.
⏱️ 2 min - 3
Finely chop the 1/3 cup of cilantro.
⏱️ 2 min - 4
Chop the 1/2 cup of salted peanuts.
⏱️ 2 min - 5
Combine the thinly sliced cucumbers, thinly sliced shallots, finely chopped cilantro, and chopped salted peanuts in a large bowl.
⏱️ 1 min - 6
To make the dressing, add the 2 tablespoons of toasted sesame oil to a separate bowl.
⏱️ 1 min - 7
Add the 1 tablespoon of avocado oil to the dressing bowl.
⏱️ 1 min - 8
Juice the 2 limes and add the juice to the dressing bowl.
⏱️ 1 min - 9
Add the 1 tablespoon of freshly grated ginger to the dressing bowl.
⏱️ 1 min - 10
Add 1 to 2 tablespoons of maple syrup (adjust based on sweetness preference) to the dressing bowl.
⏱️ 1 min - 11
Add the 3 tablespoons of white miso paste to the dressing bowl.
⏱️ 1 min - 12
Whisk all the dressing ingredients together until smooth.
⏱️ 1 min - 13
Pour the prepared dressing over the salad ingredients in the large bowl.
⏱️ 1 min - 14
Toss the salad well to ensure all ingredients are coated with the dressing.
⏱️ 1 min - 15
Garnish the salad with crushed red pepper flakes, as needed.
- 16
Serve and enjoy immediately.