If you’re looking for a light, refreshing, yet flavor-packed dish, this Miso Peanut Cucumber Noodle Salad is about to become your new favorite. It’s the perfect balance of umami-rich miso, nutty peanut butter, and crisp, cooling cucumbers—all tossed together with tender noodles for a satisfying bite.

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This salad is a no-fuss, no-cook recipe that’s ideal for hot days when you want something delicious but don’t feel like turning on the stove. Whether you serve it as a main dish or a side, trust me, you’ll be coming back for seconds!

Why You’ll Love Miso Peanut Cucumber Noodle Salad

Refreshing & Light: Crisp cucumbers and chilled noodles make this perfect for warm weather.
Bold, Savory-Sweet Flavor: A rich miso peanut dressing with a hint of sweetness and spice.
Quick & Easy: Ready in just 15 minutes—perfect for busy days.
Customizable: Add protein or extra veggies to make it your own.
Meal-Prep Friendly: Keeps well in the fridge, making it great for make-ahead lunches.

Ingredients in Miso Peanut Cucumber Noodle Salad

For the Salad

Rice Noodles or Soba Noodles: Light and chewy, perfect for absorbing the sauce.
Cucumbers: Crisp, refreshing, and hydrating. Persian or English cucumbers work best.
Carrots: Add a pop of color and natural sweetness.
Red Cabbage: For a crunchy, vibrant texture.
Green Onions: A mild oniony bite that ties everything together.
Fresh Cilantro: Adds a burst of freshness.

For the Miso Peanut Dressing

Peanut Butter: Creamy and rich, the backbone of the sauce.
White Miso Paste: Adds deep umami flavor.
Soy Sauce or Tamari: For a salty, savory kick.
Rice Vinegar: Balances the richness with a touch of acidity.
Sesame Oil: Adds a toasty depth.
Maple Syrup or Honey: A little sweetness to round out the flavors.
Garlic & Ginger: Fresh and aromatic, making the sauce irresistible.
Sriracha or Red Pepper Flakes: For a bit of heat (optional).
Water: To thin the dressing to the perfect consistency.

For Garnish

Toasted Sesame Seeds: For extra crunch and nuttiness.
Crushed Peanuts: Adds texture and enhances the peanut flavor.
Lime Wedges: A squeeze of lime brings everything to life.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Noodles & Vegetables

Cook the Noodles: Prepare the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Slice the Vegetables: Thinly slice the cucumbers, carrots, and red cabbage. Chop the green onions and cilantro.

Make the Miso Peanut Dressing

Whisk Everything Together: In a bowl, whisk together peanut butter, miso paste, soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, and sriracha. Add water as needed to reach a smooth, pourable consistency.

Assemble the Salad

Toss Everything Together: In a large bowl, combine the noodles, cucumbers, carrots, red cabbage, green onions, and cilantro. Pour the miso peanut dressing over the top and toss until everything is well coated.

Garnish & Serve: Sprinkle with toasted sesame seeds, crushed peanuts, and a squeeze of lime. Serve immediately or chill for 15 minutes for even better flavor.

How to Serve Miso Peanut Cucumber Noodle Salad

As a Main Dish: Enjoy as a light, satisfying meal on its own.
With Protein: Add grilled chicken, shrimp, tofu, or edamame for extra protein.
As a Side Dish: Pairs beautifully with grilled fish, teriyaki chicken, or a fresh summer roll.
Meal Prep: Store in the fridge for up to 3 days—just give it a toss before serving!

Additional Tips

Make It Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
Spice It Up: Add more sriracha or a sprinkle of chili flakes for extra heat.
Make It Creamier: Blend the dressing in a food processor for an ultra-smooth consistency.
Customize the Veggies: Try adding bell peppers, snap peas, or radishes for extra crunch.
Keep It Fresh: If storing, keep the dressing separate and toss before serving to prevent soggy noodles.

FAQ Section

Q1: Can I use almond butter instead of peanut butter?
A1: Yes! Almond butter works great as a substitute, giving a slightly different but equally delicious flavor.

Q2: What’s the best noodle to use?
A2: Rice noodles, soba noodles, or even spaghetti work well. Just avoid overcooking them!

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Give it a good toss before serving.

Q4: Can I make this salad ahead of time?
A4: Absolutely! Just keep the dressing separate until ready to serve.

Q5: Is this salad good cold?
A5: Yes! It’s best served chilled or at room temperature.

Q6: How do I make the dressing less thick?
A6: Add a splash of water or extra rice vinegar to thin it out to your preferred consistency.

Q7: Can I use tahini instead of peanut butter?
A7: Yes! Tahini gives it a slightly different flavor but works beautifully with miso.

Q8: How do I make this salad nut-free?
A8: Swap peanut butter for sunflower seed butter and omit the crushed peanuts.

Q9: Can I use a different vinegar?
A9: Yes! Apple cider vinegar or lime juice can replace rice vinegar.

Q10: What proteins pair well with this salad?
A10: Grilled chicken, shrimp, tofu, or tempeh make excellent additions.

Final Thoughts

This Miso Peanut Cucumber Noodle Salad is the perfect balance of fresh, creamy, and savory flavors. It’s quick, easy, and endlessly customizable whether you’re making a light lunch, a crowd-pleasing side, or a meal-prep favorite. One bite, and you’ll be hooked!