Japanese Cucumber Salad with Sesame-Miso Dressing

Name: Japanese Cucumber Salad with Sesame-Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Japanese sesame paste or tahini; 3 tablespoons brown rice miso (see Note); 3 tablespoons white miso (see Note); 3 tablespoons mirin; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 1/3 cup pine nuts; 12 ounces Japanese, Persian or kirby cucumbers, halved lengthwise and sliced crosswise 3/4 inch thick; Kosher salt; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; 2 tablespoons toasted sesame seeds

Servings: persons

1/3 cup Japanese sesame paste or tahini
3 tablespoons brown rice miso (see Note)
3 tablespoons white miso (see Note)
3 tablespoons mirin
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/3 cup pine nuts
12 ounces Japanese, Persian or kirby cucumbers, halved lengthwise and sliced crosswise 3/4 inch thick
Kosher salt
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons toasted sesame seeds

1
In a blender or food processor, blend the sesame paste, brown rice and white misos, mirin, vinegar and sesame oil until smooth.
2
Transfer the miso dressing to a jar and refrigerate until chilled, at least 15 minutes.
3
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are golden, about 5 minutes.
4
Transfer to a plate and let cool.
5
In a medium bowl, sprinkle the cucumbers with salt and refrigerate for 10 minutes.
6
Add the lemon juice, olive oil and 1/4 cup of the miso dressing (reserve the rest for another use) and toss well.
7
Garnish with the pine nuts and sesame seeds and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup Japanese sesame paste or tahini, 3 tablespoons brown rice miso (see Note), 3 tablespoons white miso (see Note), 3 tablespoons mirin, and more.

Yes, Japanese Cucumber Salad with Sesame-Miso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!