Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Super simple Miso Peanut Cucumber and Noodle Salad! This recipe is so bright, fresh, flavorful, and easy! Plus, it’s gluten free and vegan friendly :)!
This is definitely a new favorite side dish, especially for the warmer months! It takes almost no time to throw together, and it goes well with so many protein options to make it work with whatever you have on hand. So simple, nourishing, and delish!
The creamy miso peanut sauce is honestly addicting! It’s the same delicious sauce I use with this rainbow cabbage noodle salad. These 2 recipes are super simple, but I was so eager to use this sauce in another way! This cucumber and noodle salad is a great recipe for when you need something super quick with minimal ingredients.
What should I serve this with?
This salad would be amazing with tofu, salmon, shrimp, chicken, or beef. In other words, pretty much any protein you have on hand! I would keep the pep super simple for my protein, with maybe a little coconut aminos and sesame oil for flavor with some seasonings! If you make this, be sure to let me know how you serve it to give some other readers some inspo!
I think you guys are really going to love this quick and easy Miso Peanut Cucumber Noodle Salad. It’s the best healthy and simple side dish for the warmer months 🙂 I can’t wait to hear what you think! Enjoy!
Super simple cucumber and noodle salad with the best miso peanut sauce!
8 oz brown rice noodles
4 baby cucumbers, diced
1/2 of a bunch of green onion, thinly sliced
Sesame seeds, for topping
For the Miso Peanut Sauce
1/4 cup peanut butter
1 tbsp miso paste
3 tbsp rice vinegar
2 tbsp sriracha
1/2 tbsp honey
1/2 tbsp soy sauce or coconut aminos
1 tsp sesame oil
2 cloves garlic
1/2 tsp ginger
2–4 tbsp water, to thin
Cook noodles according to package directions. Be careful not to over cook to avoid the noodles getting mushy. Immediately drain and rinse with cold water. Set aside to drain.
To make the sauce, whisk together all ingredients until a smooth sauce forms, adding water as needed to thin.
In a large bowl, mix together the cucumber, green onion, cooled noodles, and sauce. Taste and add more sriracha for extra spice, or salt as needed. Serve room temp or cool; leftovers can be stored for up to 3 days in the refrigerator.
I made this recipe but swapped the noodles for kale, lettuce, and carrots for extra veggies. Added some finely chopped mint and toasted almonds at the end. So good, the flavor is very well-balanced in the dressing.
Absolutely delicious! A light and refreshing summer meal.