Cool as a cucumber salad

If you’re growing cucumbers (or get them in a CSA box), this is about the point where you’re wondering, what do I do with all of these cukes?

One good option is homemade pickles (looks like I need a post on that subject), but if the pickling route is not your thing, there’s always cucumber salad.

The challenge with a cucumber salad is to make something that’s flavorful rather than watery, with a twist to add interest to what can be a boring dish.

Challenge accepted and met.

Asian Cucumber Salad

Recipe by Melissa
Serves 4

Ingredients
3-4 c. cucumber, cut in small chunks (or thin slices)
2 T. finely chopped onion (red would be lovely)
2 T. miso paste
2 T. sugar
2-3 T. seasoned rice vinegar
1/3 c. chopped peanuts and/or black sesame seeds
Cilantro for garnish (opt.)

Directions
Whisk miso paste, sugar, and rice vinegar to combine.  Toss with cucumber and onion.  Refrigerate for at least two hours (or up to twenty-four).  Before serving, top with peanuts and/or sesame seeds.

Note: Feel free to play with amounts of miso, sugar, and vinegar to get the salty, sweet, tangy combination that’s right for you!

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We ate all of the finished product before I could snap a photo.  This makes a fast and easy side, snack, or picnic dish.