Cucumber Miso Peanut Mix (Print Version)
# Ingredients:
→ Main Salad
01 -
3 mid-sized cucumbers, cut into thin rounds (roughly 4 cups)
02 -
1 teaspoon table salt
03 -
1/2 cup thinly sliced shallot
04 -
1/4 cup crushed roasted peanuts
05 -
1 tablespoon finely chopped cilantro
→ Orange Ginger Miso Sauce
06 -
1/4 cup freshly squeezed orange juice
07 -
3 tablespoons mild white miso
08 -
1 tablespoon toasted sesame oil
09 -
1 teaspoon ginger powder
10 -
1 tablespoon unseasoned rice vinegar
11 -
1 teaspoon natural maple syrup (if you want it sweeter)
# Instructions:
01 -
Strip the skin off cucumbers and cut them into skinny rounds. Toss them in a big bowl with salt. Leave them sitting out for an hour to sweat out water. Empty the liquid, wash them off and dry them super well with a spinner or some paper towels, then put them back in the bowl.
02 -
Cut your shallot into thin pieces and break down the peanuts (a quick whirl in your food processor makes them nice and even). Snip up the cilantro. Dump all these goodies into your cucumber bowl.
03 -
Mix up all your sauce stuff until it's smooth. Pour it all over your salad and toss everything together. Better eat it right away so it stays crunchy and fresh.
# Notes:
01 -
Drawing out moisture with salt makes your cucumbers extra crunchy and stops your salad from swimming in water later.
02 -
Don't make this ahead of time because the cucumbers will get soggy and leak water as they sit.