Save I was scrolling through my feed one night when a video of someone violently shaking cucumbers in a jar stopped me cold. The sound alone—that wet crunch, the rattle of sesame seeds—made my mouth water. I had cucumbers in the fridge and MSG in the cupboard, so I tried it immediately. What came out of that jar was so aggressively delicious I ate the whole batch standing at the counter, barefoot, at midnight.
The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed and said I made it in ten minutes with a rolling pin and a jar. By the end of the night, three people had texted me for the recipe. One friend now makes it every Sunday and eats it straight from the bowl while meal prepping.
Ingredients
- Cucumbers: Use the firmest ones you can find, chilled cucumbers stay crunchier and the cold contrast with the sesame oil is perfect.
- Spring onions: They add a sharp freshness that cuts through the richness, slice them thin so they mix in evenly.
- Fine sea salt: Draws out water from the cucumbers so they stay crisp instead of soggy, dont skip the draining step.
- Sugar: Balances the vinegar and salt, just enough sweetness to round out the punch.
- Rice vinegar: Unseasoned is key, seasoned vinegar has added sugar and salt that throw off the balance.
- Toasted sesame oil: This is where the nutty warmth comes from, a little goes a long way so measure carefully.
- MSG: The secret weapon, it deepens every other flavor and makes the whole thing taste like more.
- Soy sauce: Just a splash for saltiness and color, use tamari if you need it gluten free.
- Garlic: Mince it as fine as you can so it disperses instead of clumping.
- White pepper: Optional but it adds a floral heat thats different from black pepper.
- Toasted sesame seeds: They cling to the smashed cucumber cracks and add little pops of texture.
- Chili crisp: If you like heat this is non negotiable, the crunchy bits get stuck in the cucumber folds and its heaven.
Instructions
- Smash the cucumbers:
- Wash and dry them, then cut off the ends and halve lengthwise. Lay your knife flat on top and press down until you hear the crack, or use a rolling pin if that feels safer. The jagged edges are what grab the dressing.
- Salt and wait:
- Toss the cucumber pieces with salt and sugar, then step away for five minutes. Youll see a puddle of water form at the bottom, thats exactly what you want.
- Drain it well:
- Tip the bowl and pour off all that liquid. If you skip this the salad will be watery and sad.
- Dress it up:
- Add rice vinegar, sesame oil, MSG, soy sauce, garlic, white pepper, and sesame seeds. Toss with your hands or a spoon until every piece is glossy.
- Bring the heat:
- Stir in chili crisp or chili oil if youre using it. Start with one teaspoon and add more if you want your lips to tingle.
- Finish with spring onions:
- Fold in the sliced greens gently so they stay bright and fresh looking.
- Taste and serve:
- Adjust salt, vinegar, or chili to your liking. Eat it right away or chill it for ten minutes if you want it icy cold.
- Garnish:
- Sprinkle extra sesame seeds on top before serving, it looks prettier and tastes even nuttier.
Save I made this on a hot July afternoon when the air conditioner broke and nothing sounded good except something cold and sharp. My partner walked in, grabbed a fork, and we finished the whole bowl together in silence, leaning against the counter with the fridge door open. It became our summer ritual after that.
Choosing Your Cucumbers
Persian or English cucumbers work best because they have fewer seeds and thinner skins. If you can only find regular ones, scoop out the seeds with a spoon after smashing or theyll make everything watery. I learned this the hard way after my first batch turned into cucumber soup.
Make It Your Own
Swap the spring onions for fresh coriander if you want it herby, or use dill for something totally different. My friend adds a squeeze of lime and calls it her fusion version. If you dont have chili crisp, a pinch of red pepper flakes and a drizzle of neutral oil works in a pinch.
Serving and Storing
This is best eaten within a few hours while the cucumbers are still crunchy. If you need to make it ahead, prep everything but wait to dress it until just before serving. It pairs beautifully with grilled chicken, rice bowls, or honestly just a cold beer on the porch.
- Leftovers lose their crunch after a day but the flavor gets even better
- You can strain out the cucumbers and toss the dressing with fresh ones
- Double the batch if youre serving a crowd, it disappears fast
Save This little salad has become my go to whenever I need something bright and alive on the table. It reminds me that the best recipes dont need hours, just the right balance and a little bit of crunch.
Recipe FAQ
- → What is the purpose of smashing the cucumbers?
Smashing the cucumbers breaks their cellular structure, allowing flavors to penetrate more deeply and creating a pleasant texture that absorbs the seasonings better.
- → Can I substitute MSG in this dish?
Yes, you can omit MSG or replace it with natural umami boosters like mushroom powder or soy sauce, keeping in mind flavor adjustments may be needed.
- → How can I make this dish spicier?
Adding chili crisp or chili oil enhances heat and depth, allowing you to control the spiciness to your preference.
- → Is there a way to prepare this in advance?
For best texture, prepare just before serving, but chilling for up to 10 minutes can enhance the crunch and meld flavors nicely.
- → What are good accompaniments for this cucumber dish?
This refreshing side pairs excellently with grilled meats, rice bowls, or can be enjoyed as a light palate cleanser.