Cucumber Shaker with Rice Vinegar and Sesame Recipe
A refreshing and crunchy cucumber salad tossed in a tangy rice vinegar dressing with sesame oil, garlic, and a touch of chili for optional heat. This quick and easy recipe combines simple ingredients for a vibrant side dish perfect for warm weather or as an accompaniment to Asian-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Cucumbers
- 2 medium cucumbers, chilled
Vegetables
- 2 spring onions, finely sliced
- 1 small garlic clove, finely minced
Seasonings & Dressings
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons sugar
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 1 teaspoon MSG (monosodium glutamate)
- 1/2 teaspoon soy sauce (gluten-free if needed)
- 1/4 teaspoon white pepper (optional)
- 1 teaspoon toasted sesame seeds (plus more for garnish)
- 1 to 2 teaspoons chili crisp or chili oil (optional)
Instructions
- Prepare Cucumbers: Wash and dry the cucumbers. Trim the ends and halve each lengthwise. Gently smash each half with the flat side of a chef’s knife or rolling pin until they crack. Slice into bite-sized pieces and place in a large bowl.
- Season and Rest Cucumbers: Add salt and sugar to the cucumbers, toss thoroughly, and let rest for 5 minutes to draw out excess moisture.
- Drain Excess Liquid: Pour off any liquid released from the cucumbers after resting to avoid sogginess.
- Combine Dressings: Add rice vinegar, toasted sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and toasted sesame seeds to the cucumbers. Toss well to achieve an even coating.
- Add Heat (Optional): Incorporate chili crisp or chili oil to taste if desired for additional heat and umami depth.
- Fold in Spring Onions: Gently fold in the finely sliced spring onions until fully combined.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve immediately or refrigerate for 10 minutes to enhance crunch.
- Garnish: Sprinkle extra toasted sesame seeds over the salad just before serving for a lovely finishing touch.
Notes
- This salad is best served chilled and tastes fresh when eaten the same day.
- Adjust the chili crisp or oil to your desired spice level or omit for a milder flavor.
- Use gluten-free soy sauce if gluten sensitivity is a concern.
- MSG adds umami but can be omitted or substituted with a pinch of mushroom powder or soy sauce for a more natural flavor enhancer.
- Resting the cucumbers with salt and sugar helps to reduce excess moisture keeping the salad crisp.
Keywords: cucumber salad, rice vinegar dressing, sesame oil, Asian side dish, no-cook salad, refreshing salad, gluten free, easy cucumber recipe
