SALADS

Cucumber Salad with Miso Tahini Dressing

Cucumber Salad with Miso Tahini Dressing

Cucumber Salad with Miso Tahini Dressing

Servings

4

servings

When it comes to cucumber salad, the cut makes all the difference. For an aesthetically pleasing salad with crunchy bite, try slicing your cucumbers into 3-inch by ½-inch batons—think crisp, clean lines that hold their shape and display the Miso Tahini Dressing beautifully. 

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 above).

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