Cucumber Shaker Rice Vinegar MSG (Print Version)

Crisp cucumbers tossed with rice vinegar, sesame oil, and umami-rich seasonings for a tangy, refreshing side.

# What You'll Need:

→ Vegetables

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

→ Seasonings & Umami

03 - 1 1/2 teaspoons fine sea salt
04 - 2 teaspoons sugar
05 - 1 tablespoon rice vinegar (unseasoned)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon monosodium glutamate (MSG)
08 - 1/2 teaspoon soy sauce (gluten-free if needed)
09 - 1 small garlic clove, finely minced
10 - 1/4 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)

# Step-by-Step Guide:

01 - Wash and dry cucumbers. Trim ends, cut each lengthwise in half, then gently smash with flat side of chef's knife or rolling pin until split and cracked. Slice into bite-sized pieces and place in a large bowl.
02 - Add sea salt and sugar to cucumber pieces, toss thoroughly, then let rest for 5 minutes to release moisture.
03 - Pour off any liquid released from cucumbers after resting period.
04 - Add rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper (if used), and toasted sesame seeds to cucumbers. Toss to coat evenly.
05 - Incorporate chili crisp or chili oil according to preference for heat and intensified umami.
06 - Fold in sliced spring onions gently until combined.
07 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 10 minutes to enhance crunchiness.
08 - Sprinkle additional toasted sesame seeds on top prior to serving.

# Top Tips:

01 -
  • It's ready in 10 minutes, no heat required, just clean knife skills and a willingness to trust the magic of salt and acid.
  • That savory depth hits different when you stop being afraid of MSG and lean into it fully.
  • Crisp, tangy, and addictive—the kind of side dish that disappears before anything else on the table.
02 -
  • Don't skip draining the liquid; a soggy cucumber salad is a wasted opportunity, and the dressing needs that dry surface to coat properly.
  • MSG isn't a secret ingredient hidden in 'natural flavors'—when you use it directly, you're being honest about what's making food taste good, and that honesty tastes better.
03 -
  • Chill your cucumbers before starting; cold vegetables stay crisp longer and absorb dressing more eagerly.
  • Toast your sesame seeds briefly in a dry pan before using—it wakes them up and makes the whole dish taste more intentional.
Go Back