Cucumber Shaker with Vinegar (Print View)

Crisp cucumbers tossed with rice vinegar, sesame oil, and savory seasonings for a quick, refreshing side.

# Components:

→ Vegetables

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

→ Seasonings & Umami

03 - 1 ½ teaspoons fine sea salt
04 - 2 teaspoons granulated sugar
05 - 1 tablespoon unseasoned rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon monosodium glutamate (MSG)
08 - ½ teaspoon soy sauce (gluten-free if needed)
09 - 1 small garlic clove, finely minced
10 - ¼ teaspoon white pepper, optional
11 - 1 teaspoon toasted sesame seeds, plus extra for garnish
12 - 1 to 2 teaspoons chili crisp or chili oil, optional

# Preparation Steps:

01 - Wash and dry cucumbers. Remove the ends, then halve lengthwise. Gently smash each half with the flat side of a chef’s knife or rolling pin until they crack open. Slice into bite-sized pieces and place in a large bowl.
02 - Add fine sea 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 by the cucumbers after resting.
04 - Add rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and toasted sesame seeds. Toss everything until evenly coated.
05 - Incorporate chili crisp or chili oil if desired for extra spice and depth of flavor.
06 - Gently mix in the finely sliced spring onions to preserve their texture.
07 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 10 minutes for added crunch.
08 - Sprinkle additional toasted sesame seeds on top before serving.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, yet tastes like you fussed over it for hours.
  • The umami hits different—crisp, tangy, and deeply savory in a way that makes everything else on your plate taste better.
  • It's vegan, gluten-free, and genuinely refreshing instead of feeling like a diet compromise.
02 -
  • Don't skip draining the liquid after the 5-minute salt sit—it's the difference between crisp and soggy, and it only takes 10 seconds.
  • MSG is completely safe and enhances without overwhelming; if you've only ever experienced it in cheap takeout, this recipe will change your mind about it entirely.
  • The spring onions go in last for a reason—they stay bright and fresh instead of wilting into the dressing.
03 -
  • Smash the cucumbers properly—don't slice them—because the rough, irregular pieces are what catch and hold all that delicious dressing.
  • If you're serving this at a dinner party and worried about MSG reactions, remember that MSG is in parmesan, tomatoes, and mushrooms; this is just being honest about flavor.
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