Pin It I threw this together on a sweaty August night when the idea of turning on the stove felt impossible. A friend had sent me a video of someone shaking cucumbers in a jar with MSG, and I was skeptical until I tasted it. The cucumbers were cold, crunchy, and hit every note at once—salty, sweet, sharp, and deeply savory. I've made it at least once a week since, sometimes standing at the counter eating it straight from the bowl.
The first time I brought this to a potluck, someone asked if I had trained in a restaurant. I laughed and told them I learned it from the internet and a hunch that MSG shouldnt be feared. By the end of the night, three people had texted asking for the recipe. One of them now makes it for her kids as a bribe to eat vegetables.
Ingredients
- Cucumbers: Use the firmest, coldest cucumbers you can find. I keep mine in the crisper drawer and sometimes even pop them in the freezer for 10 minutes before smashing. The colder they are, the crunchier they stay.
- Spring onions: These add a sharp, grassy bite that balances the richness of sesame oil. If you only have regular onions, slice them thin and soak in cold water for a few minutes to mellow them out.
- Fine sea salt: This draws out moisture and seasons from the inside. I tried skipping the salting step once and the cucumbers were watery and bland.
- Sugar: It rounds out the vinegar and plays off the salt in a way that makes everything taste more alive.
- Rice vinegar: Make sure its unseasoned, or youll end up with a dressing thats too sweet. I learned that the hard way during a very confused dinner.
- Toasted sesame oil: This is not the time for neutral oil. The nutty, roasted flavor is half the point.
- MSG: Ive stopped apologizing for using it. It makes everything taste like the best version of itself.
- Soy sauce: Just a splash for color and depth. Use tamari if youre avoiding gluten.
- Garlic: Mince it as finely as you can. Big chunks are harsh, tiny bits disappear into the dressing like magic.
- White pepper: Optional, but it adds a floral heat that black pepper cant match.
- Toasted sesame seeds: For texture and a quiet sweetness that sneaks up on you.
- Chili crisp: I use Lao Gan Ma and add more than the recipe calls for because I like the burn.
Instructions
- Smash the cucumbers:
- Lay them flat and press down with the side of your knife or a rolling pin until you hear them crack. It should feel a little aggressive. The goal is to break them into shaggy, uneven pieces that will soak up the dressing.
- Salt and rest:
- Toss the smashed cucumber pieces with salt and sugar, then walk away for 5 minutes. Youll come back to a small pool of liquid at the bottom of the bowl, which you need to pour off completely or the salad will be diluted and sad.
- Dress it:
- Add rice vinegar, sesame oil, MSG, soy sauce, garlic, white pepper, and sesame seeds. Use your hands or a spoon to toss everything until the cucumbers are glossy and fragrant.
- Add heat:
- Stir in chili crisp or chili oil to taste. Start with less if youre not sure, you can always add more.
- Finish with spring onions:
- Fold them in gently at the end so they stay bright and crisp. Taste and adjust anything that feels off.
- Serve:
- Eat it right away or let it chill for 10 minutes if you want it ice-cold. Sprinkle extra sesame seeds on top before serving because it looks nice and tastes better.
Pin It I made this for my partner once after a long day, and he ate the entire bowl standing at the counter while telling me about his meeting. He didnt even sit down. Later he said it tasted like the kind of thing that resets your brain. I think about that a lot when Im too tired to cook but still want to feel like I made something worthwhile.
What to Serve It With
This works next to almost anything that benefits from a sharp, cooling contrast. Ive eaten it with fried rice, grilled chicken thighs, spicy noodles, and once, a sleeve of crackers when I had nothing else in the house. It also makes a killer topping for grain bowls or a quick bite between heavier dishes. The acidity and crunch cut through richness in a way that feels like relief.
How to Store and Keep It Fresh
Honestly, this is best eaten the day you make it. The cucumbers start to soften and weep after a few hours in the fridge, and the dressing gets diluted. If you do have leftovers, drain off any liquid before storing and eat them within 24 hours. I usually just make half the recipe if Im cooking for one, since it takes no time to throw together again.
Adjustments and Swaps
If you cant find spring onions, thinly sliced shallots or red onion work well, though theyre sharper. Fresh coriander or dill will take this in a completely different direction, which can be nice if youre bored. You can also swap the chili crisp for fresh sliced chilies if you want heat without the oil. Some people add a squeeze of lime at the end, which I dont love, but you might.
- Try adding a handful of crushed peanuts for extra crunch and richness.
- If you want it sweeter, add another half teaspoon of sugar, but taste as you go.
- For a milder version, skip the garlic and white pepper and let the sesame oil do the talking.
Pin It This is the kind of recipe that makes you feel competent in the kitchen without any real effort. Its proof that good food doesnt have to be complicated, it just has to be intentional.
Recipe FAQs
- → How do I prepare the cucumbers for best texture?
Slicing cucumbers in half lengthwise and gently smashing them helps release crispness and allows the seasonings to penetrate better.
- → Can I substitute MSG in this dish?
You can omit MSG or replace it with natural umami boosters like mushroom powder or soy sauce, adjusting seasoning to taste.
- → How long should the salad rest before serving?
Letting the cucumbers sit with salt and sugar for about 5 minutes draws out excess moisture for a better crunch. Chilling for 10-15 minutes enhances flavor and texture.
- → Is this dish suitable for a gluten-free diet?
Use gluten-free soy sauce or tamari to keep the dish gluten-free. Otherwise, all other ingredients are naturally free of gluten.
- → What can I serve this salad with?
This tangy and savory salad pairs well with grilled meats, rice bowls, or stands alone as a refreshing side dish.
- → Can I add spice to this salad?
Optional chili crisp or chili oil adds heat and extra umami depth, adjustable to your preferred spice level.