Cucumber Shaker with Vinegar (Print Version)

Refreshing cucumber salad tossed with rice vinegar, sesame, and umami seasonings for a quick, tasty side.

# What You'll Need:

→ Vegetables

01 - 2 medium cucumbers, chilled
02 - 2 spring onions, finely sliced

→ Seasonings & Umami

03 - 1 1/2 teaspoons fine sea salt
04 - 2 teaspoons sugar
05 - 1 tablespoon rice vinegar (unseasoned)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon MSG (monosodium glutamate)
08 - 1/2 teaspoon soy sauce (use gluten-free if needed)
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon white pepper (optional)
11 - 1 teaspoon toasted sesame seeds (plus more for garnish)
12 - 1 to 2 teaspoons chili crisp or chili oil (optional, to taste)

# Steps to Follow:

01 - Wash and dry cucumbers. Cut off ends, halve lengthwise, then gently smash each half with a chef's knife or rolling pin until split and cracked. Slice into bite-sized pieces and place in a large bowl.
02 - Add salt and sugar to the cucumbers. Toss thoroughly and let sit for 5 minutes to draw out moisture.
03 - Drain off any liquid released by the cucumbers.
04 - Add rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and toasted sesame seeds. Toss to evenly coat.
05 - Incorporate chili crisp or chili oil to taste for added heat and umami if desired.
06 - Gently fold sliced spring onions into the cucumber mixture.
07 - Taste and adjust seasoning as needed. Serve immediately or chill for 10 minutes for a crisper texture.
08 - Sprinkle additional toasted sesame seeds over the salad before serving.

# Additional Tips::

01 -
  • MSG creates an addictive savory depth that makes cucumbers taste more like themselves than you'd think possible.
  • Ready in 10 minutes with zero cooking, perfect for lazy weeknights or last-minute entertaining.
  • Gluten-free and vegan when made thoughtfully, meaning everyone at the table gets something genuinely good.
  • The contrast of textures—crisp, crunchy, slightly yielding—keeps every bite interesting.
02 -
  • MSG gets an unfair reputation but is completely safe for most people and transforms this dish from 'nice cucumber salad' to 'I need this recipe immediately'—don't be shy with it.
  • Never use seasoned rice vinegar; the hidden sugar and salt will throw off your balance and you'll end up over-seasoning trying to fix it.
  • The smashing step isn't just for texture; it creates surface area that drinks up the dressing, so don't skip it in favor of clean slices.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you can; the difference between that and store-bought is the difference between a good salad and one that tastes professionally made.
  • Add MSG gradually and taste as you go—this ingredient does its job quietly, amplifying what's already there instead of announcing itself, so it's easy to undershake it the first time.
  • Keep your cucumbers cold until the very last moment before assembling, and serve in a cold bowl if possible; temperature matters more than people realize for maintaining crunch.
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