Miso-Ginger Cucumber Salad

This bright, crunchy salad is the perfect side dish for soy-marinated grilled flank steak and it keeps well in the fridge for a quick lunch option.

Total Time15 mins

1 ½ tbsp white miso

2 tsp grated fresh ginger

2 tsp unseasoned rice vinegar

1 tbsp grapeseed or other neutral oil

4 drops sesame oil

1 English cucumber, halved lengthwise and then thinly sliced on the bias

2 scallions, thinly sliced on the bias

½ cup lightly packed cilantro, roughly chopped

¼ cup roasted and salted peanuts, roughly chopped

In a large bowl whisk together white miso, ginger, rice vinegar, neutral oil, and sesame oil until smooth.

Add cucumbers, scallions, half of the cilantro, and half of the peanuts. Toss with tongs to combine.

Transfer salad to a serving platter and top with reserved cilantro and peanuts. (This salad keeps well in the fridge for 3 days.)

Ingredients