Miso Cucumber Salad with Shallot & Roasted Peanuts

Ingredients

For the Salad:

• 3 medium cucumbers, sliced (about 4 cups)
• 1 teaspoon salt
• ½ cup shallot, thinly sliced
• ¼ cup roasted peanuts, chopped
• 1 tablespoon fresh cilantro, chopped

For the Miso Ginger Orange Dressing:

• ¼ cup orange juice
• 3 tablespoons white miso paste (gluten-free if needed)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup (optional, for sweetness)

Instructions

1. Prepare the Cucumbers:

   • Peel and slice the cucumbers into thin slices.
   • Place the cucumber slices in a large bowl and toss with 1 teaspoon of salt.
   • Let the cucumbers sit at room temperature for 1 hour to draw out excess moisture.
   • After 1 hour, drain the cucumbers, rinse them, and pat them dry with a salad spinner or paper towels. Return the cucumbers to the bowl.

2. Prepare the Salad Ingredients:

   • Slice the shallots thinly.
   • Chop the roasted peanuts (a food processor works well for this).
   • Chop the cilantro.
   • Add the shallots, peanuts, and cilantro to the bowl with the cucumbers.

3. Make the Dressing:

   • In a blender, combine the orange juice, white miso paste, sesame oil, ground ginger, rice vinegar, and maple syrup (if using).
   • Blend until smooth and well combined.

4. Assemble the Salad:

   • Pour the dressing over the cucumber mixture.
   • Toss gently to combine everything evenly.

5. Serve:

   • Serve immediately for the best texture. If desired, reserve some chopped peanuts to garnish right before serving.

Notes:

• Freshness: This salad is best served right away because cucumbers release moisture over time, which can make the salad watery.
• Garnish: Reserve some of the chopped peanuts to sprinkle on top right before serving for added crunch.
• Adjust Sweetness: If you prefer a sweeter dressing, add a bit more maple syrup to taste.

Enjoy this crisp and flavorful salad! It’s perfect as a light side dish or refreshing appetizer!!