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Let me introduce you to your new summertime staple; smashed cucumber salad with miso dressing! Crisp, fresh and crunchy cucumbers are drenched in a maple-sweet and vinegar-sour Asian-inspired spicy dressing. I’m predicting this go-with-anything starter, snack or side will feature heavily all season.

Love an exotic salad? Me too! And I’ve got a bunch to share: zesty Korean carrot, peanutty Thai green papaya, and bright beet and sauerkraut.

Top down shot of smashed cucumber salad in a bowl with a spoon

This summer, I’m on a mission to break down some salad taboos.

Taboo number 1: A salad is all green leaves and the odd tomato, its sole purpose an attempt to rally vitamins to the meal. Not so! It can be a complete meal, well-rounded with protein, carbs and other items of nutritional value, for example, hearty chickpea and tuna salad.

Taboo number 2: A salad is a mix of raw ingredients. Not so! Cooked (and cooled) ingredients can bring texture and bulk, i.e. Green Goddess pasta salad or spinach pesto potato salad.

Taboo number 3: Salads are for dieters. Not so! But I’ll agree, they are for the health conscious.

Salads are the ideal offering for those adding variety to their diet: ‘eating a rainbow’ or totting up plant points to 30. So why not serve some salad with every meal?

I’ve noticed that sauerkraut and kimchi have been creeping onto menus and tables everywhere with almost any meal these days, and now I’ve brought a third contender into the rotation with this smashed cucumber salad with miso dressing. Just as versatile as its fermented friends- serve with anything.

Smashed cucumber salad

Yes, it is definitely fun (and therapeutic) to take a rolling pin to a cucumber, but that’s not really the point of it. The culinary reason is by giving the cucumber a gentle bash, it will split creating uneven breaks and crags in the surface- fissures that can fill with the umami dressing and fully flavour the flesh.

Long, British cucumbers are the best for the job. They have thinner skins than some other varieties, so they don’t need peeling, and as they’re large to begin with, they break into decent sized chunks. British cucumbers also tend to have fewer seeds and more flesh, making more of a mouthful.

It might be my first time smashing one, but I’m no stranger to cucumber salads. They are hugely popular in Eastern Europe, where I grew up. There they tend to come in creamy dressings like this cool ‘Mizeria’ recipe made with sour cream and dill, or cucumber, radish and egg in yoghurt.

Smashed cucumber salad topped with sesame seeds and green onions

Miso salad dressing

So, once you’ve broken apart the cucumbers, whip up the dressing. This miso salad dressing is beautifully balanced. I’ve used red miso, it has more of an intense flavour, so if you’re unused to the fermented bean paste, start with milder white.

Like a regular salad dressing, you need oil, vinegar and salt. I’ve used a neutral tasting vegetable oil too- don’t be tempted to reach for olive. It’s too clashy! And a dash of sesame oil will bring the suggestion of the Far East.

Rice vinegar is the Asian alternative here, and I’ve used light soy sauce for the salt factor. Finally, maple syrup is the sweetener- which I tend to use in most of my dressings in place of sugar.

For more on the different types of miso and their flavours read my miso glazed aubergine (eggplant) blog. In fact, you can use this very miso dressing recipe to glaze that aubergine! As well as carrots and cabbage quarters to serve as Sunday roast sides.

Recipe tips

Only fresh, crisp cucumber will do. Don’t batter any that are soft to start with. That’s just not fair. Or appetising.
Smashing the cuc, as opposed to slicing, results in a jagged surface area- lots of nooks and crannies for the dressing to seep into and flavour the mild vegetable inside and out.
Use a rolling pin or blender tamper as weapon of choice. And remember, you don’t need a lot of force- this isn’t a horror flick!
I used red miso paste as I had some in stock. But feel free to use white or brown.
Despite the flavoursome dressing, this salad still needs salt. Give it a taste test before serving and don’t be afraid to sprinkle a bit more.

Process shots of cucumber being crushed and sliced before added to salad

Serving suggestions

Don’t let the far flung overtones in this Asian cucumber salad prevent you from serving it with absolutely anything you like.

Obviously, it is a classic side-star to noodle soups like udon or ramen, as served in restaurants. Or can be a quick, no-cook, vegetable accompaniment to simple Asian barbecue meats like teriyaki; chicken, salmon or beef.

But let’s think outside the takeout box. Smashed cucumber salad with a spicy miso dressing also deserves a spot at:

A picnic- it’s easily transportable (I mean it’s been smashed anyway) and can sit alongside an egg or deli meat sandwich for added lunchtime crunch.
A barbecue – the smoky, sweet flavours of sesame, chilli and maple will be right at home with a homemade burger or mojito grilled chicken thighs.
Lunch – crab cake sandwich!

Imo, you can use it any place you might bring sauerkraut. Which, these days, is almost anywhere.

Storage and leftovers

While the cucumbers themselves won’t keep more than a day after they’ve been dressed (thanks to the salt, they’ll go mushy quickly), leftover miso salad dressing will! Up to a week at least if stored in an This is an affiliate link.airtight container.