Cucumber salad with miso

4 servings

15 minutes

Cucumber salad with miso is an amazing blend of Japanese tradition and European culinary art. Crispy, slightly caramelized cucumbers paired with rich umami miso paste create a layered, rich flavor that unfolds pleasantly with each bite. The addition of sesame oil gives the dish a light nutty note, while rice vinegar refreshes and balances the overall flavor palette. This dish not only delights gastronomically but also offers health benefits – probiotic-rich miso improves digestion, and cucumbers refresh and hydrate. Such a salad makes a wonderful complement to fish, meat, or even stands alone as a light dinner option.

Energy value per serving

• Calories: 81.3
• Proteins: 2g
• Fats: 5.5g
• Carbohydrates: 6.1g

Ingredients

• Miso paste: 1.5 tbsp
• Cucumbers: 400 g
• Sesame oil: 1 tbsp
• Green onions: 1 bunch
• Rice vinegar: 1 tbsp
• Salt: pinch
• Ground black pepper: to taste
• Water: 1 tbsp

Cooking steps

1. Make the sauce by mixing all the ingredients except for the cucumbers and oil, and whisking with a spoon or whisk. The water should be warm.

   Required ingredients:

   • Miso paste: 1.5 tablespoon
   • Rice vinegar: 1 tablespoon
   • Salt:  pinch
   • Ground black pepper:  to taste
   • Water: 1 tablespoon

2. Slice the cucumbers into thin rings and fry them in a preheated pan with oil. Fry for about 4-5 minutes.

   Required ingredients:

   • Cucumbers: 400 g
   • Sesame oil: 1 tablespoon

3. Mix cucumbers with sauce, chill, and serve.

   Required ingredients:

   • Cucumbers: 400 g
   • Miso paste: 1.5 tablespoon
   • Rice vinegar: 1 tablespoon