Sesame-Miso Cucumber Salad
Fifteen minutes is all it takes to mix up this zippy, umami-packed salad, which is delicious alongside grilled fish, chicken or steak.The miso dressing can be made up to 4 days ahead. Refrigerate in an airtight container until ready to serve
Servings: 4
Ingredients
- ⅓ cup unseasoned rice vinegar
- 1 Tbsp. sugar
- 1 large shallot thinly sliced into rings
- 1½ English cucumbers
- 1 Tbsp. Dijon mustard
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. white miso paste
- ¼ cup vegetable oil
- 1 tsp. toasted sesame oil
- 3 Tbsp. chopped fresh herbs such as chives, cilantro, and parsley, plus more for garnish
- 1 Tbsp. toasted sesame seeds plus more for garnish
Instructions
- In a medium heatproof bowl, microwave vinegar and sugar until warm but not hot, about 30 seconds. Stir to dissolve sugar, then add shallot and let cool to room temperature, about 10 minutes.
- Meanwhile, cut cucumbers into ¼"-thick slices and place in a large bowl. Once vinegar mixture has cooled, use a fork to transfer shallot rings to bowl with cucumbers and set aside. Whisk mustard, soy sauce, and miso into vinegar mixture, then gradually whisk in both oils until smooth.
- Add herbs, sesame seeds, and dressing to bowl with cucumbers and toss gently to coat. Sprinkle with more herbs and sesame seeds before serving.