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!
Cucumber salad is my go to veggie side dish in summer. It's refreshing, appetizing and goes well with many different dishes like Taiwanese minced pork rice, Taiwanese chicken rice and 10-minute beef and egg over rice .
I used to only make Chinese smacked cucumber salad with soy sauce, vinegar, sugar, garlic and sesame oil. While that was good, this miso cucumber salad has me addicted to its sweet and toasted umami flavor!
Why You Need to Try This Recipe
- It's a healthy and delicious vegetable side dish that's quick and easy to make.
- You can make and store more for an instant side dish for future meals (it doesn't even need to be reheated!)
- It's refreshing and appetizing, perfect for hot summer days.
- It's gluten free, nut free, dairy free, and vegan, making it ideal for bringing to a potluck or party.
Ingredients You'll Need
Here are the main ingredients you'll need for making this recipe. Check the recipe box below for the full ingredient list with actual measurement.
notes
- Mini cucumbers - mini cucumbers works the best for this recipe as it has a similar texture to the kind of cucumbers we have in Asian countries. It usually comes in a pack or bag, with the label of either mini cucumbers or Persian cucumbers.
- Miso - I like to use white miso; but you can use whichever kinds you like.
How to Make This Recipe
Step 1 - Cut and marinate cucumbers.
Trim both ends of mini cucumbers and slice into ½" (around 1cm) rounds.
In a bowl, toss cucumber slices with 2 tablespoons of sugar and ½ 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.
Step 2 - Make seasoning dressing.
Meanwhile, mix all the ingredients for the dressing together and set it aside.
Step 3 - Combine cucumber and dressing.
Drain the liquid from the cucumber (you should have a good amount of excess liquid), and toss cucumbers with miso dressing.
Mix in scallion and finally sprinkle with sesame seeds.
You can serve the cucumber salad right away or chill it in the fridge for 10-15 minutes to allow the flavor to develop more before serving.
Recipe Tips and Tricks
- Marinating cucumbers with mostly sugar and a bit of salt instead of just salt will prevent the cucumbers from becoming overly salty, which can leave a bitter aftertaste when eating. Most of the sugar will dissolve and become a part of the drained liquid, so the cucumbers actually won't be that sweet.
- Placing plastic wrap right on top of cucumbers can shorten the marinating time. You can also marinate it in a plastic bag and squeeze out the air.
- Feel free to adjust the dressing based on your taste.
Recipe FAQs
I haven't try this recipe using English cucumbers, but I think it should work if you really can't find mini cucumbers. You might need to cut it in half lengthwise before slicing.
Yes, you can use any kind of miso you like.
I would recommend finishing it in 3 days for the best taste.
Don't Forget to Try
I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest!
Asian Cucumber Salad with Miso and Sesame
Ingredients
- 6 mini cucumbers, also called Persian cucumbers
- 2 tablespoons sugar
- ½ tsp sea salt
Miso Dressing
- 1½ tablespoons white miso
- 1½ tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove of garlic, minced
Others
- 1 scallion, sliced
- 1 teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds, optional
Instructions
Cut and marinate cucumbers.
- Trim both ends of mini cucumbers and slice into ½" (around
- In a bowl, toss cucumber slices with 2 tablespoons of sugar and ½ 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.
Make miso dressing
- Meanwhile, in a small bowl, mix all the miso dressing ingredients together and set it aside.
Assemble the salad
- Drain the liquid from the cucumber (you should have a good amount of excess liquid), and toss cucumbers with miso dressing.
- Mix in scallion and finally sprinkle with sesame seeds.
- Serve it right away or chill it in the fridge for 10-15 minutes to allow the flavor to develop more before serving.
Notes
- Marinating cucumbers with mostly sugar and a bit of salt instead of just salt will prevent the cucumbers from becoming overly salty, which can leave a bitter aftertaste when eating. Most of the sugar will dissolve and become a part of the drained liquid, so the cucumbers actually won't be that sweet.
- Placing plastic wrap right on top of cucumbers can shorten the marinating time. You can also marinate it in a plastic bag and squeeze out the air.
- Feel free to adjust the dressing based on your taste.
Delicious! Thanks the recipe.
Thanks for trying, Beth! I'm glad to hear you like it 🙂
Delicious. Made with slightly older red miso as I figured the flavor was a bit weakened and could use as a substitute and the flavor of the dressing was still amazing. Definitely saving this recipe as a go to side for the future.
Hi Faye, thank you for trying this recipe! This recipe is also my go to side dish especially in summer 🙂