Go Back
–+ servings
Miso Cucumber Salad with Crispy Shallots

Miso Cucumber Salad with Crispy Shallots for Fresh Flavor

A vibrant Miso Cucumber Salad with Crispy Shallots, celebrating freshness, perfect for vegetarian and gluten-free diets.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English cucumbers Fresh base for the salad providing a crisp texture
  • 2 medium Shallots Fried until golden for the best flavor
  • 2 stalks Green onions Use as garnish
  • 1/2 cup Roasted peanuts Optional for nut-free version
For the Dressing
  • 1/4 cup White miso paste The heart of the dressing
  • 2 tablespoons Rice vinegar Essential for balance
  • 2 tablespoons Sesame oil Use toasted for best results
  • 1 tablespoon Honey or Maple syrup Adjust to taste
For Frying Shallots
  • 1 cup Vegetable oil Use enough to cover skillet bottom

Equipment

  • medium skillet
  • Large bowl
  • small bowl
  • whisk
  • Sharp Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers thoroughly, slice them thinly (about 1/8 inch thick). Place in a bowl, sprinkle salt, let sit for 15 minutes.
  2. Rinse cucumber slices under cold water and pat dry with paper towels.
  3. In a small bowl, combine white miso paste, rice vinegar, sesame oil, and honey or maple syrup, whisk until smooth.
  4. In a medium skillet over medium heat, heat vegetable oil. Thinly slice shallots, fry in hot oil for 3 to 5 minutes until golden.
  5. Drain fried shallots on paper towels.
  6. In a large bowl, mix cucumbers with the dressing, fold in chopped green onions.
  7. Transfer salad to a serving dish, top with crispy shallots and roasted peanuts. Serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Best served fresh. Reserve crispy shallots separately if preparing ahead to maintain crunch.

Tried this recipe?

Let us know how it was!