Cucumber Shaker with Vinegar (Printable Version)

Crisp cucumber tossed with rice vinegar, sesame oil, and spices for a vibrant, tangy side dish.

# Ingredient List:

→ 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 MSG (monosodium glutamate)
08 - ½ teaspoon gluten-free soy sauce
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)

# Steps:

01 - Wash and dry cucumbers. Trim ends, halve lengthwise, then gently smash each half with the flat side of a chef’s knife or rolling pin until cracked. Slice into bite-sized pieces and place in a large bowl.
02 - Add sea salt and sugar to cucumbers. Toss thoroughly and let rest for 5 minutes to release excess moisture.
03 - Pour off any liquid exuded by the cucumbers to prevent sogginess.
04 - Add rice vinegar, toasted sesame oil, MSG, gluten-free soy sauce, minced garlic, white pepper if using, and toasted sesame seeds. Toss to evenly coat all pieces.
05 - If desired, stir in chili crisp or chili oil for added spice and umami depth.
06 - Fold in sliced spring onions gently to combine.
07 - Taste and adjust seasoning as needed. Serve immediately or chill for 10 minutes to enhance crispness.
08 - Sprinkle additional toasted sesame seeds on top prior to serving for extra texture and presentation.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, with zero cooking required—perfect for when you want something fresh but have no patience.
  • MSG transforms simple cucumbers into something deeply savory that makes your taste buds wake up and pay attention.
  • It's crisp, tangy, and hits that sweet spot between refreshing side dish and addictive snack you can't stop eating.
02 -
  • MSG isn't something to hide or apologize for—it's a legitimate ingredient that creates depth, and this recipe proves why it matters in savory food.
  • Timing is everything: drain the cucumber liquid or your dish becomes a soggy soup, but add the spring onions too early and they wilt into disappointment.
  • Don't use warm cucumbers or skip the chilling step; temperature affects how crisp they stay and how refreshing the final bite feels.
03 -
  • Taste aggressively as you go—umami can build sneakily, and what feels balanced at the bowl stage might taste heavy once it sits for even 10 minutes.
  • Buy good toasted sesame oil and MSG from an Asian grocery store rather than the supermarket version; the quality difference is genuinely worth it.
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