How does a cool and refreshing salad sound? This Cucumber Orange Salad is inspired by Sunomono, a Japanese cucumber salad often served with sushi. Of course, as always, there is a twist involved! Bright orange segments, peppery arugula, crunchy peanuts and a spicy ginger dressing adorn this refreshing salad.

Serve this salad alongside grilled salmon, roasted chicken or baked pork tenderloin for a flavorful and healthy dinner. This Cucumber Orange Salad is easy to prepare, healthy and a wonderful treat for your taste buds.

Contents hide

1 What you need to make this Salad

2 How to segment an Orange:

3 How to store this salad:

What you need to make this Salad

Arugula (or use your favorite greens)

Cucumber (I used an English cucumber. No need to peel the skin or remove the seeds. If you use a regular cucumber, peel the skin and remove the seeds.)

Orange segmented (sub with canned mandarin oranges for the salad + orange juice for the dressing)

Ginger in brine-affiliate link (or fresh ginger root or ground ginger)

Mirin-affiliate link (sub with 1 part rice vinegar + 1 part sugar, allow sugar to dissolve)

Red Wine Vinegar (sub with white vinegar or white balsamic. I don't recommend using a dark balsamic vinegar.)

Miso Paste (I used white miso but any miso paste should work)

How to segment an Orange:

Remove the skin

# 1 + 2 - Remove the top and bottom of the orange peel.

# 3 + 4 - Starting from the top orange, use the knife to cut away the skin and pith (white part) of the orange. Gently press the knife into the skin of the orange while you follow the flesh of the orange and slice down.

Make the Segments

# 5 - Following the segmented lines of the orange, gently slice through the flesh one side, stopping at the center.

# 6 - Repeat on the other side of the orange segment.

# 7 - The segmented orange slice should easily release.

# 8 - Repeat with the rest of the orange. Save the middle section and juice for the dressing.

How to store this salad:

This salad is best stored without being mixed with the dressing. If you are going to make this, and store it overnight, leave the dressing, sesame seeds and peanuts on the side until serving. You could make this salad up to 1 day in advance if needed, but it's best made fresh.

Cucumber Orange Salad with Miso-Ginger Dressing

Name: Cucumber Orange Salad with Miso-Ginger Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 2 Cups Arugula; 1 Cucumber; 1 Orange; 1 tsp Sesame seeds; 1 Tbsp Chopped Peanuts; 1 Tbsp Ginger in Brine (see notes); 2 Tbsp Mirin; 1 Tbsp Orange Juice (Use juice leftover from the orange slices); 1 Tbsp Red Wine Vinegar; 1 tsp Miso

A crisp, light and refreshing salad full of flavor. Serve with grilled chicken or fish for a simple and healthy meal.

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: Japanese Inspired

Diet: Low Calorie

Keyword: cucumber, Salads

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 128kcal

Ingredients

For the salad:

2 Cups Arugula
1 Cucumber
1 Orange
1 tsp Sesame seeds
1 Tbsp Chopped Peanuts

For the Dressing:

1 Tbsp Ginger in Brine see notes
2 Tbsp Mirin
1 Tbsp Orange Juice Use juice leftover from the orange slices
1 Tbsp Red Wine Vinegar
1 tsp Miso

Instructions

Make the salad:

Wash produce and slice cucumbers into half moons.
Peel the orange with a knife and slice the orange into segments.
Combine arugula, cucumber and orange segments in a medium bowl.
In a food processor or blender combine: ginger, mirin, vinegar, orange juice (leftover from the orange segments) and miso paste. Blend until smooth.
Add dressing to the salad and toss to combine well.
Top with sesame seeds and chopped peanuts. Serve with love and enjoy!

Recipe Notes

*Replace the ginger in brine with ½ tbsp of fresh ginger root or 2tsp of ground ginger.

*See notes in post on how to segment an orange.

*You can easily replace the fresh orange with canned mandarin oranges.

*Replace mirin with 1 tbsp rice vinegar + 1 tbsp sugar (dissolved)

Nutrition

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