Cucumber Shaker Rice Vinegar (Print Version)

Crisp cucumbers tossed with rice vinegar, sesame oil, and spring onions for a bright, flavorful side.

# Components:

→ 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 (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)

# Method:

01 - Wash and dry the cucumbers. Trim the ends and halve each lengthwise. Gently smash each half with the flat side of a chef's knife or rolling pin until they crack. Slice into bite-sized pieces and place in a large bowl.
02 - Add salt and sugar to the cucumbers, toss thoroughly, and let rest for 5 minutes to draw out excess moisture.
03 - Pour off any liquid released from the cucumbers after resting.
04 - Add rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and toasted sesame seeds to the cucumbers. Toss well to achieve even coating.
05 - Incorporate chili crisp or chili oil to taste if desired for additional heat and umami depth.
06 - Gently fold in the finely sliced spring onions until fully combined.
07 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 10 minutes to enhance crunch.
08 - Sprinkle extra toasted sesame seeds over the salad just before serving.

# Expert Advice:

01 -
  • It's ready in 10 minutes and tastes like you've been cooking all afternoon.
  • The MSG transforms something simple into genuinely addictive—once you understand umami, you can't unfeel it.
  • It works as a side dish, snack, or palate-cleanser, fitting into almost any meal without fuss.
02 -
  • The water that comes out of the cucumbers is just moisture, not flavor, so draining it isn't wasting anything—it's protecting the texture and making room for the dressing to actually coat the cucumbers.
  • MSG isn't scary and isn't a shortcut; it's a flavor amplifier that lets every other ingredient taste more like itself, and once you understand that, you'll use it in everything.
03 -
  • Buy MSG from a reputable source and store it like you'd store salt—dry and cool—and it'll stay good for years.
  • If you can't find toasted sesame oil, toasted sesame seeds scattered over the finished dish will give you some of that same nutty warmth.
Return