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    Cucumber Orange Salad with Miso-Ginger Dressing

    January 19, 2021 by Suzie J. Leave a Comment

    Jump to Recipe Print Recipe
    Cucumber Orange Salad

    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:

    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.

    How to segment an orange

    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.

    Cucumber and Orange Salad

    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

    Cucumber Orange Salad with Miso-Ginger Dressing

    A crisp, light and refreshing salad full of flavor. Serve with grilled chicken or fish for a simple and healthy meal.
    5 from 4 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Japanese Inspired
    Diet: Low Calorie
    Keyword: cucumber, Salads
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 128kcal
    Prevent your screen from going dark

    Ingredients

    For the salad:

    • 2 Cups Arugula
    • 1 English Cucumber
    • 1 Orange
    • 1 teaspoon Sesame seeds
    • 1 tablespoon Chopped Peanuts

    For the Dressing:

    • 1 tablespoon Ginger in Brine see notes
    • 2 tablespoon Mirin
    • 1 tablespoon Orange Juice Use juice leftover from the orange slices
    • 1 tablespoon Red Wine Vinegar
    • 1 teaspoon 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 tablespoon 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 tablespoon rice vinegar + 1 tablespoon sugar (dissolved)

    Nutrition

    Serving: 1.5Cups | Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 429mg | Fiber: 4g | Sugar: 14g | Vitamin A: 730IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 1mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!
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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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