Cucumber Shaker with Rice Vinegar (Printable Version)

Tangy and crunchy cucumber salad with rice vinegar and toasted sesame oil, bursting with savory flavor.

# What You'll Need:

→ Vegetables

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

→ Seasonings & Umami

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

# How To Make It:

01 - Wash and dry cucumbers. Slice off ends, halve lengthwise, then gently smash halves with flat 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 extract excess moisture.
03 - Pour off any liquid released from cucumbers after resting.
04 - Add rice vinegar, toasted sesame oil, MSG, soy sauce, garlic, white pepper if using, and toasted sesame seeds to cucumbers. Toss until evenly coated.
05 - Incorporate chili crisp or chili oil to taste for desired heat and additional umami depth.
06 - Gently fold the finely sliced spring onions into the mixture.
07 - Taste and adjust seasoning if necessary. Serve immediately or chill for 10 minutes to enhance crunch.
08 - Sprinkle additional toasted sesame seeds before serving as garnish.

# Expert Advice:

01 -
  • It takes less time to make than it does to wait for takeout, and tastes better than most restaurant sides.
  • The smashing technique releases cucumber juices and creates craggy edges that grab onto every bit of dressing.
  • MSG does the heavy lifting here, turning something simple into something you cant stop eating.
  • Its one of those recipes that makes you look like you know what youre doing, even though its almost embarrassingly easy.
02 -
  • Dont skip draining the liquid after salting or your dressing will turn into cucumber water.
  • If your cucumbers arent cold to begin with, the whole dish loses its edge. Temperature matters more than you think.
  • MSG is not optional here. It is the backbone of the flavor. If you leave it out, youll wonder why it tastes flat.
03 -
  • Use a container with a lid and shake everything together instead of stirring. It coats the cucumbers faster and feels satisfying.
  • If your cucumbers are watery or bland, theyre probably not fresh. Buy them from somewhere with high turnover and check that theyre firm all the way through.
  • Make a double batch of the dressing and keep it in a jar. It works on shredded cabbage, blanched green beans, and cold noodles too.
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