Asian Cucumber Salad with Miso and Sesame
Flavorful, crunchy and refreshing Asian cucumber salad with savory and sweet miso dressing is a must have side dish on a hot summer day. Make more to store in the fridge and upgrade any meal instantaneously with this side!
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 mini cucumbers (also called Persian cucumbers)
- 2 tablespoons sugar
- ½ tsp sea salt
- 1½ tablespoons white miso
- 1½ tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove of garlic (minced)
- 1 scallion (sliced)
- 1 teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds (optional)
Instructions
- 1
Trim both ends of mini cucumbers and slice into 1/2" (around
- 2
In a bowl, toss cucumber slices with 2 tablespoons of sugar and 1/2 teaspoon of salt, cover with plastic wrap (touching the cucumbers) and let it sit for 15-30 minutes, toss again half way through. This step will help with get rid of the raw taste of cucumbers while making them crunchier after the liquid comes out.
- 3
Meanwhile, in a small bowl, mix all the miso dressing ingredients together and set it aside.
- 4
Drain the liquid from the cucumber (you should have a good amount of excess liquid), and toss cucumbers with miso dressing.
- 5
Mix in scallion and finally sprinkle with sesame seeds.
- 6
Serve it right away or chill it in the fridge for 10-15 minutes to allow the flavor to develop more before serving.