Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
6 servings (serving size: 3/4 cup)

Miso is a thick soybean paste with a salty, slightly sweet flavor. To use in this Sesame-Miso Cucumber Salad recipe,  look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

How to Make It

Step 1

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

Step 2

SAUTÉED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; sauté 4 minutes. Toss cucumber with juice mixture.

Step 3

Yield: 6 servings.

Step 4

CALORIES 38; FAT 4g (sat 3g); SODIUM 186mg

Step 5

GREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups. Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt. Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips. Yield: 4 servings. CALORIES 40; FAT 9g (sat 3g); SODIUM 86mg

Step 6

SPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt. Combine seeds and remaining ingredients in a large bowl. Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture. Yield: 6 servings. CALORIES 207; FAT 2g (sat 1g); SODIUM 294mg

Ratings & Reviews

daneanp's Review

JaneD777
October 01, 2013
I like sesame but this was too much. DD wouldn't even try it. I make a Thai-inspired cucumber salad that my family prefers over this. Oh well, always good to try new things now and again.

JessJo's Review

JessJo
July 10, 2012
This was really tasty and I will absolutely be making it again. The only reason I'm not giving a higher review is because it's only good immediately and shortly after making it...I made it early this morning, brought it for lunch, and the moisture from the cucumbers made it too diluted and a lot of the good flavor was lost. When I sampled it this morning, it was fab, so do try this! (Only change I made was to tone down the chili pepper flakes to just less than the teaspoon called for).

LeslieR71's Review

daneanp
November 29, 2011
Really tasty and a great compliment to a stir fry. I used ground red pepper rather than crushed because it is all I had. Halve the ground red pepper because it is really spicy in this salad.

JaneD777's Review

LeslieR71
September 20, 2011
Delicious! Made recipe as stated.

solarheck's Review

thevenot
July 15, 2011
N/A

lrose17's Review

ChefAmandaLynn
July 06, 2011
Holy HOT! I made this using soy sauce instead of miso and probably didn't have the full 4 cups of cucumbers, but oh my was it spicy! I'd cut the amount of crushed red pepper in half.

ChefAmandaLynn's Review

solarheck
May 29, 2011
Perfect side to an Asian meal. Miso comes in large containers, but keeps in the fridge forever.

Sadaley's Review

lrose17
May 01, 2011
N/A

thevenot's Review

Sadaley
April 23, 2011
I used red miso which has a little heat to it instead of white miso. The only reason I did this was so that I could buy a smaller package. It gave it a little something extra.