Cucumber Salad with Miso Tahini Dressing
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If you’re looking for a fresh, flavorful salad that’s as beautiful as it is delicious, my Miso Tahini Cucumber Salad is a must-try. Unlike typical cucumber salads, this recipe features cucumbers cut into ½-inch by 2-inch planks, creating an eye-catching presentation that’s perfect for serving guests or brightening up your meal prep routine. The plank cut not only adds a modern aesthetic but also makes the salad easier to pick up and enjoy, turning a simple salad into a statement dish.
The star of this salad is the rich, umami-packed Miso Tahini Dressing, which perfectly balances the cool crunch of the cucumbers with creamy, nutty, and slightly savory notes. This dressing is quick to whip up using pantry staples like white miso paste, tahini, garlic, and a touch of citrus for brightness. Combined with the crisp cucumber planks, it creates a refreshing, satisfying salad that works beautifully as a side or a light meal.
Ideal for meal prep, this miso tahini cucumber salad holds up well in the fridge, making it an easy go-to for busy weekdays or lunch on the run. The unique plank cut helps maintain texture and freshness longer than traditional slicing, ensuring every bite stays crisp and vibrant. Whether you’re hosting a dinner or packing lunch, this salad delivers on flavor, aesthetics, and convenience all in one bowl.
Another favorite presentation is to use spiral cut cucumbers, which bring a playful, delicate texture to the table, perfect for catching every drop of the Miso Tahini Dressing. Whether you’re going for an easy or a more involved show stopping aesthetic, each style brings its own charm—and your salad game will be better for it.
Ingredients
6 Persian cucumbers, or 2 English cucumbers OR 30 baby cucumbers for spiral cut cucumbers
Kosher salt
Miso Tahini Dressing
1 scallion, thinly sliced
1/8-1/4 tsp red pepper flakes (optional)
toasted or black sesame seeds, for garnish
- Miso Tahini Dressing
2 tbsp sweet white miso paste
2 tbsp seasoned rice vinegar (if all you have is plain rice vinegar, add 2 tsp honey to it)
1/2 cup tahini
cool water (appx. 1/2 cup)
Directions
- Cut the cucumbers into “batons” about 3 inches long and 1/2 inch wide and place into a colander set into a medium bowl. Sprinkle a scant 1/2 tsp of Kosher salt over the cucumbers and rub the salt into the cucumbers gently with your hands. Allow the cucumbers to drain for 30 minutes (or at least 10 if you are in a rush).
- Prepare Miso Tahini Dressing: In a small bowl, whisk together the miso paste and vinegar until the miso dissolves. Add the tahini to the miso/vinegar mixture and whisk to combine. Add water, a few tablespoons at a time until the dressing is the texture of a milkshake (not too thick, but not too runny).
- Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with another dry paper towel. Dry the bowl completely before transferring the cucumbers back into it. Add Miso Tahini dressing a few tablespoons at a time and toss. Add the scallion and red pepper flakes, if using. Garnish with sesame seeds.
- For Cucumber Spirals
- Make diagonal cuts, closely spaced, into cucumber, but only go 3/4 of the way through the cucumber. Flip cucumber over and make straight cuts (as in perpendicular to the cucumber), closely spaced, going slightly beyond halfway through the cucumber. Gently tug cucumber to separate into a spiral. Once all the cucumbers are spiral cut, place into a colander set into a medium bowl and sprinkle with Kosher salt. Using your hands, gently rub the salt into the cucumbers. Allow the cucumbers to drain for about 30 minutes, then follow the above directions from step 2. P.S. This salad pairs beautifully with my Miso Glazed Salmon Bites and sliced avocado (as shown in the photo below).
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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