If you’re looking for a salad that is equal parts refreshing, bright, and packed with flavor, this Miso Lime Cucumber Salad is about to become your new obsession. Crisp Persian cucumbers and shallots are tossed with fresh cilantro, crunchy salted peanuts, and a creamy miso-lime dressing that is tangy, a little sweet, and completely addictive. It works as a light side dish or a veggie-packed lunch all on its own — and if you want to bulk it up with some protein, a handful of shredded rotisserie chicken or grilled salmon takes it over the top.
Friends, I have a hard time picking a favorite cucumber salad — between my Cucumber Edamame Salad, Easy Thai-Inspired Cucumber Salad 🥗, and Creamy Cucumber Radish Salad, there’s some real competition. But this miso-lime version might be taking the top spot. It’s that good.
The dressing is everything—per usual. White miso paste brings a deep, savory backbone that you just don’t get from a standard vinaigrette, and paired with fresh lime, ginger, and a touch of maple syrup, it hits every note — tangy, rich, a little nutty, a little sweet.
Toss it with crisp Persian cucumbers, shallots, cilantro, and salted peanuts, and you’ve got a salad that works as a side dish or a full lunch on its own. Add shredded rotisserie chicken or grilled salmon if you want to bulk it up — either way, you’re going to be wanting it every single day.
What You Need to Make This Miso Lime Cucumber Salad
- Persian Cucumbers: They’re small, seedless, and stay crisp after dressing — if you can’t find them, an English cucumber works as a substitute, though Persian cucumbers hold their crunch better.
- Shallots: Add a mild, slightly sweet onion flavor that doesn’t overpower the rest of the salad.
- Cilantro: Adds brightness and a fresh, herby note. If you’re not a cilantro fan, fresh mint is a great swap.
- Salted Peanuts: Adds a satisfying crunch and a little salty contrast to the tangy dressing.
- White Miso Paste: White miso is milder and slightly sweeter than darker varieties, which makes it a great option here — it adds depth without making the dressing too salty or heavy.
- Limes: Fresh lime juice makes a real difference here — bottled lime juice doesn’t have the same brightness, so I’d recommend going fresh if you can.
- Toasted Sesame Oil: Gives the dressing a rich, nutty base. Make sure you’re using toasted sesame oil (not plain), as it has a much deeper, more complex flavor.
- Avocado Oil: Avocado oil rounds out the dressing and helps it emulsify.
- Fresh Ginger: Adds warmth and a subtle kick to the dressing.
- Maple Syrup: One to two tablespoons of maple syrup (depending on how sweet you like it) balances out the savory miso and the tartness of the lime. Start with one tablespoon and taste from there.
- Crushed Red Pepper Flakes: A pinch of crushed red pepper flakes to finish adds a little heat and a pop of color. Totally adjustable based on your spice preference.
How to Make This Miso Lime Cucumber Salad
To make this salad, start by prepping your vegetables. Thinly slice the Persian cucumbers and shallots and add them to a large bowl. Next, add in the finely chopped cilantro and the chopped salted peanuts.
Then, make the dressing. Add the toasted sesame oil, avocado oil, fresh lime juice, grated ginger, maple syrup, and white miso paste to a small bowl. Whisk everything together until the miso is fully incorporated and the dressing is smooth. Taste it and adjust — if you want it sweeter, add a little more maple syrup; if you want it tangier, squeeze in a bit more lime.
Pour the dressing over the salad and toss well to coat everything evenly. Garnish with crushed red pepper flakes and serve immediately for the best crunch. If you’d like to add some protein, shredded rotisserie chicken or grilled salmon are both excellent additions — just pile it right on top before serving.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
Ingredients
For the Salad:
- 4-5 Persian Cucumbers, thinly sliced
- 2 Large Shallots, thinly sliced
- ⅓ Cup Cilantro, finely chopped
- ½ Cup Salted Peanuts, chopped
For the Dressing:
- 2 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Avocado Oil
- 2 Limes, juiced
- 1 Tablespoon Freshly Grated Ginger
- 1-2 Tablespoons Maple Syrup, depends on sweetness preference
- 3 Tablespoons White Miso Paste
- Crushed Red Pepper Flakes, for garnish
Instructions
- To make this salad, start by prepping your vegetables. Thinly slice the Persian cucumbers and shallots and add them to a large bowl. Next, add in the finely chopped cilantro and the chopped salted peanuts.
- Then, make the dressing. Add the toasted sesame oil, avocado oil, fresh lime juice, grated ginger, maple syrup, and white miso paste to a small bowl. Whisk everything together until the miso is fully incorporated and the dressing is smooth.
- Pour the dressing over the salad and toss well to coat everything evenly. Garnish with crushed red pepper flakes and serve immediately for the best crunch. If you'd like to add some protein, shredded rotisserie chicken or grilled salmon are both excellent additions — just pile it right on top before serving.
Rate & review
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