Save I discovered MSG while scrolling through a viral video of a panda devouring a cucumber salad with suspicious enthusiasm, and I had to know what made it so irresistible. One lazy Sunday, I raided my spice cabinet and found a forgotten container of MSG my mother had tucked away years ago, and everything clicked. That first bite of my own version—crisp, tangy, impossibly savory—felt like unlocking a secret the entire internet was already in on.
I made this for a potluck once, skeptical that plain cucumbers would hold their own against casseroles and pasta salads. By the end of the night, the bowl was empty and someone asked if I'd bought it from a restaurant, which felt like winning an Olympic medal made of vegetables.
Ingredients
- Cucumbers: Two medium ones, chilled and firm—the crispness is everything, so don't skip the chill time if you have it.
- Spring onions: Finely sliced for a gentle onion bite that doesn't bully the other flavors.
- Fine sea salt: One and a half teaspoons to draw out the cucumber's water and concentrate its flavor.
- Sugar: Two teaspoons to balance the vinegar's tang with a whisper of sweetness.
- Rice vinegar: One tablespoon of the unseasoned kind—it's delicate, not aggressive like white vinegar.
- Toasted sesame oil: One tablespoon for nutty warmth that makes everything taste more intentional.
- MSG: One teaspoon of the real thing, the ingredient that transforms good into 'wait, what is that flavor?'
- Soy sauce: Half a teaspoon, gluten-free if that matters to you.
- Garlic: One small clove, minced fine so it mingles instead of dominating.
- White pepper: A quarter teaspoon if you have it, optional but adds a subtle heat that sits differently than black pepper.
- Toasted sesame seeds: One teaspoon mixed in, plus more for garnish because they catch the light and make everything look intentional.
- Chili crisp or chili oil: One to two teaspoons if you want heat, because some days call for a little fire.
Instructions
- Smash your cucumbers:
- Wash and dry them, slice off the ends, then lay each half flat on your cutting board. Use the flat side of a chef's knife or a rolling pin and press down firmly until they crack and split—you'll hear it, and it's satisfying. Slice into bite-sized pieces and transfer to a large bowl.
- Salt and sugar draw out the water:
- Add the salt and sugar directly to the cucumbers and toss everything together until coated. Let it sit for five minutes while the salt does the quiet work of softening the flesh and releasing moisture you'll drain away.
- Drain and taste the silence:
- Pour off whatever liquid has pooled at the bottom—this step matters because it's what keeps your salad crisp instead of soggy.
- Build the umami layer:
- Add the rice vinegar, sesame oil, MSG, soy sauce, minced garlic, white pepper, and sesame seeds all at once. Toss everything together until each piece of cucumber is glossy and coated, then taste a piece and let it sit on your tongue for a moment.
- Add heat if it calls for it:
- Drizzle in the chili crisp or chili oil now if you're feeling it, stirring gently to distribute the threads of chili and oil.
- Fold in the spring onions:
- Add the sliced spring onions last so they stay bright and don't wilt into invisibility.
- Taste, adjust, and serve:
- Eat a piece and decide if it needs more salt, acid, or umami—the beauty of raw vegetables is that you can keep tasting and fine-tuning until it's exactly what you want. Serve right away for maximum crunch or chill for ten minutes if you prefer it colder.
- Garnish and finish:
- Scatter extra sesame seeds across the top just before serving, because the small rituals make food feel special.
Save A friend who claimed to hate cucumbers came back for seconds and thirds, and when I told her it was MSG, she looked at me like I'd been hiding a superpower. Sometimes the simplest dishes reveal who you are as a cook.
Why This Works Better Than You Think
Cucumbers are ninety-five percent water and almost no flavor on their own, which is why they're either vibrant or invisible depending entirely on what you do to them. The salt draws out that water and makes room for the dressing to actually be tasted instead of just coating the outside. The MSG doesn't add a weird chemical taste—it amplifies the subtle vegetal notes already hiding inside the cucumber, so they finally have a voice.
When to Make This
On hot days when you don't want to turn on the stove and need something that feels crisp and alive on your tongue. On nights when you're cooking for people and want a side dish that tastes like you spent more effort than you actually did. In summer when cucumbers are cheap and everywhere, and you want to remember why you were excited about them in the first place.
The Small Details That Matter
The white pepper tastes different than black pepper—it's softer, more floral, and it doesn't add visible specks, so if you're the kind of person who dislikes seeing pepper, this is your moment. Toasted sesame oil costs a few dollars more than plain sesame oil but transforms the entire mood of a dish, so it's worth the upgrade. Rice vinegar is gentler than other vinegars because it's made from rice and carries a faint sweetness instead of aggressive sharpness.
- Chill your cucumbers before slicing if you have time—cold vegetable cells hold water better and stay crunchier longer.
- If MSG feels scary, start with half a teaspoon and taste your way up to a full teaspoon, trusting your own palate instead of internet drama.
- This salad is best eaten within an hour because cucumbers eventually surrender to the liquid and get soft, but that's not a failure—it's just a different phase of the dish.
Save This salad proves that some of the best things in cooking aren't complicated—they're just about paying attention to the ingredient you have and respecting what each one does. Make it once and it becomes the thing you reach for whenever you need something bright and true.
Common Questions
- → How do I prepare the cucumbers for this salad?
Slice each cucumber lengthwise, then gently smash with a knife or rolling pin until cracked. This breaks down the texture, allowing the flavors to penetrate and creating a pleasing crunch.
- → What role does MSG play in this dish?
MSG enhances savory depth and umami, balancing the freshness of cucumbers and acidity of rice vinegar without overwhelming the palate.
- → Can I make this salad spicier?
Yes, adding chili crisp or chili oil introduces heat and extra complexity. Adjust the amount to your preferred spice level.
- → Is it important to salt and sugar the cucumbers first?
Salting and sugaring draws out excess moisture from cucumbers, preventing sogginess and concentrating their crisp flavor before dressing.
- → Can I substitute spring onions with other herbs?
Fresh coriander or dill may be used as alternatives for a different herbaceous note while maintaining brightness in the dish.
- → How should this dish be served for best texture?
Serve immediately for maximum crispness or chill for about 10-15 minutes to meld flavors and add refreshing coolness.