A crunchy, savory twist on the classic cucumber salad—this version is tossed in a creamy miso dressing with hints of garlic, lime, and a satisfying nutty crunch. It’s refreshing, tangy, umami-rich, and perfect for summer sides or light meals.

Why You’ll Love This Recipe

This Creamy Miso Cucumber Salad offers a deliciously unique twist on the traditional cucumber salad. The creamy miso dressing, with its balance of umami, tangy lime, and a touch of sweetness from maple syrup or honey, perfectly complements the crisp, refreshing cucumbers. Red onion and cilantro add a burst of flavor, while roasted peanuts bring a satisfying crunch. This salad is light, full of vibrant flavors, and can easily be made vegan or gluten-free, making it a versatile addition to any meal. It’s the ideal dish for hot days when you want something cool, tangy, and nourishing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 large cucumbers, thinly sliced
1/4 red onion, thinly sliced
2 tbsp roasted peanuts, crushed
2 tbsp fresh cilantro, chopped

For the Miso Dressing:

1 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp soy sauce
1 tsp maple syrup or honey
1 tbsp sesame oil
1 clove garlic, finely grated
1 tbsp water (to thin, as needed)

Directions

Place the sliced cucumbers in a colander and lightly salt them. Let sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
In a small bowl, whisk together all the miso dressing ingredients until smooth and creamy. Add a little water if needed to reach your desired consistency.
In a mixing bowl, combine the cucumbers, red onion, and cilantro.
Pour the dressing over the salad and toss gently to coat.
Top with crushed roasted peanuts just before serving for extra crunch.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Calories: 110 kcal per serving

Variations

Nut-free: Omit the peanuts and substitute with toasted sunflower seeds or pumpkin seeds for a similar crunch.
Spicy: Add a sliced chili or a pinch of red pepper flakes to the dressing for some heat.
Add protein: Top with grilled tofu or tempeh for a more substantial meal.
Vegan: Use maple syrup instead of honey for a fully vegan version.
Extra veggies: You can also add thinly sliced carrots, radishes, or bell peppers for more color and crunch.

Storage/Reheating

This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. The cucumbers will release some moisture over time, so it’s best to serve it soon after mixing to maintain the salad’s crunch.

FAQs

Can I make the dressing ahead of time?

Yes, you can prepare the miso dressing ahead of time and store it in the refrigerator for up to 5 days. Just give it a good stir before using.

Is this salad vegan?

Yes, this salad is vegan if you substitute maple syrup for honey, which makes it completely plant-based.

Can I add more vegetables to this salad?

Absolutely! You can add shredded carrots, bell peppers, or even thinly sliced radishes for extra crunch and color.

How do I remove excess moisture from the cucumbers?

Salting the cucumbers and letting them sit for 10 minutes helps draw out moisture. Afterward, just pat them dry with a paper towel.

Can I use a different nut besides peanuts?

Yes, you can use cashews, almonds, or even walnuts for a different nutty flavor.

How do I make this salad spicier?

Add a sliced chili, a dash of hot sauce, or red pepper flakes to the dressing for some spice.

Can I use a different type of miso paste?

Yes, you can substitute white miso paste with yellow or red miso, but the flavor will be more intense with the darker varieties.

How long does this salad last in the fridge?

This salad is best enjoyed within 1 day of making it, as the cucumbers can release moisture over time, making it less crunchy.

Can I add a protein to this salad?

Yes, you can add grilled tofu, chickpeas, or tempeh to make it a more substantial dish.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free if you use tamari or a gluten-free soy sauce substitute.

Conclusion

This Creamy Miso Cucumber Salad is a refreshing and umami-packed side dish that’s perfect for summer meals. With its creamy miso dressing, crunchy vegetables, and nutty peanuts, it’s a satisfying and flavorful addition to any meal. Whether served alongside grilled dishes or as a light lunch, this salad is sure to be a hit with anyone who enjoys fresh, vibrant flavors!

Creamy Miso Cucumber Salad

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Author: Mari
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-cook
Cuisine: Asian, Healthy
Diet: Vegan

Instructions

Place the sliced cucumbers in a colander and lightly salt them. Let sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
In a small bowl, whisk together all the miso dressing ingredients until smooth and creamy. Add a little water if needed to reach your desired consistency.
In a mixing bowl, combine cucumbers, red onion, and cilantro.
Pour the dressing over the salad and toss gently to coat.
Top with crushed roasted peanuts just before serving for extra crunch.