Cooling Japanese cucumber salad

The finished product

The finished product

It has been so hot and humid over the last week. Cloying. Draining. Oppressive.

We were having some people over for lunch, so I wanted something cooling to balance out the heat and humidity of the day. Originally seen on Japanese TV, I've been waiting for the warmth to share this one.

I used the small, gerkin-sized Lebanese cucumbers because it's a bit hard to get the Asian cucumbers where I live (I'll be trying to grow some once the humidity eases off). You can use normal Lebanese or continental cucumbers, but I wouldn't use the standard fat Australian cucumber as they are too watery.

Little cucumbers, cut into 2mm rounds. Miso and sugar then mixed together.

Little cucumbers, cut into 2mm rounds. Miso and sugar then mixed together.

You can chop the cucumbers and mix the dressing beforehand, but only at the dressing to the cucumbers 10-30mins before you use it otherwise it will become watery mush. Only make as much as you will use at the one meal because after several hours it becomes water mush.

Ingredient ratio:

  • 1 Asian OR 2 Lebanese cucumbers OR 6-8 gerkin-sized ones
  • 1 tablespoon of sugar (I used raw, but traditionally it's castor)
  • 1 tablespoon of miso

If you want more, double or triple everything. Just try a small batch first to see if you like it or adjust it to your taste. Different misos make it different, different sugars make it different. See what you like.

  • Chop cucumber into rounds about 2mm thick.
  • Mix it all together.
  • If you like sesame seeds, sprinkle a few on top for garnish.
  • Serve with everything else you're eating and enjoy!