Cucumber Shaker with Rice Vinegar (Printable)

Crisp cucumbers combined with tangy rice vinegar and toasted sesame create a bright, savory side.

# 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 monosodium glutamate (MSG)
08 - ½ teaspoon soy sauce (use gluten-free if necessary)
09 - 1 small garlic clove, finely minced
10 - ¼ teaspoon white pepper (optional)
11 - 1 teaspoon toasted sesame seeds, plus additional 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, halve lengthwise, then lightly smash each half using 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 salt and sugar to cucumbers. Toss thoroughly and let sit for 5 minutes to draw out moisture.
03 - Discard any liquid released by the cucumbers after resting.
04 - Incorporate rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and toasted sesame seeds. Toss until evenly coated.
05 - Mix in chili crisp or chili oil to desired spiciness and umami depth.
06 - Fold in sliced spring onions gently to preserve texture.
07 - Taste and fine-tune seasoning if needed. Serve immediately or refrigerate for 10 minutes for enhanced crunch.
08 - Sprinkle extra toasted sesame seeds on top before serving.

# Expert Advice:

01 -
  • It takes less time than waiting for takeout and tastes just as bold and craveable.
  • The smashing step is oddly therapeutic and releases all the right cucumber juices for maximum flavor absorption.
  • MSG gives it that deep, can't-stop-eating umami that store-bought dressings never quite reach.
  • It stays crisp even after sitting in the fridge, making it perfect for meal prep or last-minute guests.
02 -
  • Don't skip the smashing—sliced cucumbers just sit in the dressing, but smashed ones drink it up and become impossibly flavorful.
  • Drain the liquid after salting or the dressing will be watery and weak, no matter how much sesame oil you add.
  • MSG is not the enemy; it's naturally occurring in tomatoes, cheese, and mushrooms, and using it here is what makes this recipe taste like something you'd pay for.
03 -
  • Chill your cucumbers for at least 30 minutes before smashing—they'll stay crunchier and taste more refreshing, even after dressing.
  • If you don't have a rolling pin, use a heavy can, the bottom of a jar, or even your fist; the goal is just to crack the flesh open, not pulverize it.
  • Double the dressing and keep it in a jar in the fridge—it works beautifully on shredded cabbage, blanched green beans, or cold noodles throughout the week.
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