Refreshing Miso Cucumber Salad with Crispy Shallots
This salad combines crisp, juicy cucumbers with a savory-sweet miso dressing, topped with crunchy fried shallots for a burst of texture. Light, refreshing, and umami-rich, it’s ideal as a side for grilled meats, seafood, or even as a standalone snack. The miso dressing adds depth without overpowering the fresh cucumbers, while crispy shallots bring a satisfying crunch.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
Salad
2 large cucumbers (English or Japanese), thinly sliced
1 teaspoon salt
2 tablespoons toasted sesame seeds
Fresh herbs (optional: cilantro, mint, or chives)
Miso Dressing
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated ginger
1 clove garlic, minced
1–2 tablespoons water (to thin dressing if needed)
Crispy Shallots
2–3 shallots, thinly sliced
½ cup vegetable oil (for frying)
Pinch of salt
Instructions
1. Prepare the Cucumbers
Thinly slice the cucumbers using a knife or mandoline.
Toss them with 1 teaspoon salt and let them sit for 10 minutes to draw out excess water.
Gently pat dry with a paper towel.
2. Make the Miso Dressing
In a small bowl, whisk together miso paste, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
Add water gradually until the dressing reaches a pourable consistency.
3. Fry the Crispy Shallots
Heat oil in a small pan over medium heat.
Add shallots in batches, stirring frequently, until golden brown and crispy (3–5 minutes).
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
4. Assemble the Salad
Place cucumbers in a serving bowl.
Pour the miso dressing over the cucumbers and toss gently to coat.
Sprinkle with crispy shallots and toasted sesame seeds.
Garnish with fresh herbs if desired. Serve immediately.
Notes and Tips
Cucumber tip: Japanese or English cucumbers are preferred for thin, crisp slices. Regular cucumbers can be used, but peel if the skin is thick.
Shallots: Slice very thinly for maximum crispiness. Fry in small batches to avoid steaming.
Make ahead: Dressing can be prepared up to 3 days in advance and stored in the fridge. Crispy shallots should be fried fresh for best texture.
Flavor variation: Add a few chili flakes or a dash of yuzu juice for a bright, spicy twist.
Frequently Asked Questions
Q: Can I use other types of miso?
A: Yes, white (shiro) miso is mild and slightly sweet. Red (aka) miso will make the dressing stronger and saltier—adjust salt and honey accordingly.
Q: Can I make this salad vegan?
A: Absolutely! Use maple syrup instead of honey. All other ingredients are naturally vegan.
Q: How long will leftovers last?
A: The salad is best eaten immediately. Cucumbers release water over time, which can dilute the dressing. Store dressing and fried shallots separately if making ahead.
Q: Can I bake the shallots instead of frying?
A: Yes, toss thin slices with oil and bake at 375°F (190°C) for 10–12 minutes until golden, stirring halfway.
Nutritional Information
Calories: 120 kcal
Protein: 2 g
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 10 g
Sugar: 5 g
Fiber: 1 g
Sodium: 550 mg