This bright, crunchy salad is all about texture and punchy flavor. Crisp smashed cucumbers are tossed with fragrant cilantro, pickled onions, grilled scallions, and a nutty miso sesame dressing. Perfect as a fresh side dish or a light lunch on a hot day.

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Prep Time: 15 minutes
Cook Time: 5 minutes (for grilling scallions)
Yield: Serves 2–3

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Ingredients

For the Salad:

• 3 Lebanese cucumbers
• 1 bunch cilantro, washed and stems removed
• ½ cup pickled red onions
• 4–5 scallions
• 1 tablespoon sesame seeds (white or black)

For the Miso Sesame Dressing:

• 2 tablespoons white miso paste
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey or maple syrup
• 1 tablespoon neutral oil (such as grapeseed)

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Instructions

1. Prep the Cucumbers:
   • Using the flat side of a chef’s knife or a rolling pin, gently smash the cucumbers until they split and crack.
   • Slice them into bite-sized pieces and transfer to a bowl.
2. Grill the Scallions:
   • Heat a grill pan or skillet over medium-high heat.
   • Grill the scallions until charred and tender, about 2–3 minutes per side.
   • Remove, let cool slightly, and chop into 1-inch pieces.
3. Make the Dressing:
   • In a small bowl, whisk together the miso paste, sesame oil, rice vinegar, soy sauce, honey, and neutral oil until smooth and emulsified.
4. Assemble the Salad:
   • To the bowl of cucumbers, add the grilled scallions, pickled onions, and cilantro leaves.
   • Pour the dressing over and toss gently to coat.
5. Finish:
   • Sprinkle with sesame seeds.
   • Serve immediately.

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Directions

If preparing ahead, keep the dressing separate and toss just before serving to maintain the cucumbers’ crunch.

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Chef’s Notes

• Lebanese cucumbers are ideal for their thin skin and low bitterness, but Persian cucumbers work well too.
• For extra flavor, briefly chill the dressed salad before serving.
• Toast the sesame seeds in a dry skillet for deeper nutty notes.