2 cucumbers, thinly sliced (about 400g) – Persian or Lebanese cucumbers are ideal for less water, more crunch
½ red onion, very thinly sliced (soak in cold water for 10 mins if you want to tame the bite)
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan vibes)
1 tbsp white miso paste (the mellow kind—red miso is a little too dramatic here)
1 tsp sesame oil (optional but SO good)
Salt, black pepper, cayenne pepper to taste
Instructions
Make the miso-honey dressing: In a small bowl, whisk together the miso paste, honey, vinegar, and sesame oil until smooth. Add a pinch of salt, pepper, and a tiny kiss of cayenne (or go heavier if you’re a heat-seeker).
Prep the veg: Slice the cucumbers and red onion. If you’ve got the time (and a little cucumber drama to deal with), sprinkle the slices with a pinch of salt and let them sit in a colander for 10–15 minutes to draw out excess water. Then gently pat dry.
Toss and chill: Combine cucumbers and onions in a bowl, pour the dressing over, and toss to coat. Let it marinate in the fridge for at least 20 minutes for peak flavour mingling.
Serve it up: Finish with a final grind of black pepper and, if you’re feeling fancy, a sprinkle of sesame seeds or chopped scallions.
Fancy Upgrades
Add crunch: Toasted sesame seeds, crushed roasted peanuts, or crispy fried shallots (yes, yes, and oh heck yes).
Add greens: A handful of baby spinach or shredded napa cabbage turns this into more of a slaw-style salad.
Make it a meal: Top with grilled tofu, poached shrimp, or a soft-boiled egg and serve over rice noodles.