Cucumber Shaker Rice Vinegar MSG (Printable)

Crisp cucumber salad with tangy rice vinegar and savory umami seasonings for quick freshness.

# What You Need:

→ Vegetables

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

→ Seasonings & Umami

03 - 1 ½ teaspoons fine sea salt
04 - 2 teaspoons 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 necessary)
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, to taste)

# How-To Steps:

01 - Wash and dry cucumbers. Slice off the ends and halve lengthwise. Using a chef’s knife flat side or rolling pin, gently smash halves to split them. Cut into bite-sized pieces and place in a large bowl.
02 - Sprinkle salt and sugar over cucumbers. Toss thoroughly and let sit for 5 minutes to draw out moisture.
03 - Pour off any liquid released from cucumbers after resting.
04 - Combine rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper (if using), and sesame seeds with cucumbers. Toss to coat evenly.
05 - Add chili crisp or chili oil if desired, mixing to distribute flavor.
06 - Fold sliced spring onions into the salad gently.
07 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 10 minutes to enhance crunch.
08 - Sprinkle additional toasted sesame seeds over salad before serving.

# Expert Tips:

01 -
  • It takes less time than waiting for takeout and tastes better than anything you'd order.
  • The smashing technique creates jagged edges that grab onto every bit of seasoning.
  • MSG gives it a savory depth that makes your brain light up in the best way.
  • It's one of those recipes that makes you look like you know what you're doing even though you barely tried.
02 -
  • If you skip the smashing step and just slice the cucumbers, you'll lose all the texture that makes this recipe work.
  • Don't skip draining the liquid after salting—it's the difference between a crisp salad and a soggy mess.
  • MSG is not the enemy, but if you're nervous, start with half a teaspoon and taste your way up.
03 -
  • Chill your cucumbers before you start—they'll stay crunchier and taste more refreshing.
  • If you don't have MSG, use a splash of mushroom soy sauce or a pinch of dashi powder for a similar umami hit.
  • Smash the cucumbers on a cutting board, not in a bowl, so you can control the pressure and avoid turning them into mush.
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