Sesame-Miso Cucumber Salad
Fifteen minutes is all it takes to mix up this zippy, umami-packed salad, which is delicious alongside grilled fish, chicken or steak.The miso dressing can be made up to 4 days ahead. Refrigerate in an airtight container until ready to serve
Servings: 4
Ingredients
- ⅓ cup unseasoned rice vinegar
- 1 Tbsp. sugar
- 1 or 2 shallots (depending on the size), thinly sliced into rings
- 1½ English cucumbers
- 1 Tbsp. Dijon mustard
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. white miso paste
- ¼ cup canola oil
- 1 tsp. toasted sesame oil
- 3 Tbsp. chopped fresh herbs such as chives, cilantro, and parsley, plus more for garnish
- 1 Tbsp. toasted sesame seeds plus more for garnish
Instructions
- Thinly slice the shallot(s). Set aside
- Thinly slice the cucumbers into ¼"-thick slices, perhaps with a mandoline. Set aside in a large bowl.
Prepare the Dressing:
- In a medium size glass bowl, or a mason jar, microwave vinegar and sugar until warm but not hot, about 30 seconds. Stir to be sure the sugar has dissolved. Add the sliced shallots. Set aside to cool to room temperature.
- Once the vinegar mixture has cooled to room temperature, remove the sliced shallots with a fork, and add them to the bowl with the sliced cucumbers. Set aside.
- Smooth out the miso as much as possible. Add the mustard, and incorporate into the miso. Add the soy sauce and smooth the three ingredients together. Add the canola oil, and the sesame oil. Whisk until all ingredients are smoothly blended.
Final Steps:
- Add the dressing to the cucumbers and shallots. Gently toss to coat.
- Add freshly chopped herbs and sesame seeds just before serving. Toss to incorporate.
- If desired, sprinkle some fresh herbs over the top of the serving bowl before serving.
Notes
Leftovers keep crisp in the refrigerator.
