There’s something almost magical about a cucumber salad. In my professional kitchens across New York and Paris, we’d often prepare elaborate cucumber preparations for fine dining service, but truthfully, the simplest versions always found their way to our staff meals. This viral cucumber salad with MSG and sesame brings me back to my early apprenticeship days in a small Asian fusion restaurant in San Francisco, where the head chef—a stern woman from Sichuan—would make quick cucumber dishes for the staff to nibble on during prep. “Cucumber is not just water,” she’d say, slicing with lightning speed. “It’s a canvas for flavor.” She was absolutely right. ✨
The Magic of Umami Cucumbers 🥒
This viral cucumber salad isn’t just trending because it’s delicious—it represents a cultural reclamation of MSG, an ingredient that’s been unfairly maligned for decades despite being a natural flavor enhancer found in everything from tomatoes to Parmesan cheese. As a culinary instructor, I’ve witnessed the pendulum swing from MSG avoidance to celebration, and I couldn’t be happier. This dish honors the ingredient’s ability to elevate simple vegetables to extraordinary heights.
The genius of this salad lies in its perfect balance of flavors: the cooling crunch of cucumber against the nutty depth of sesame oil, all brightened by vinegar and anchored with umami from soy sauce and MSG. It’s remarkably simple but delivers complex flavor that makes you keep reaching for more.
Essential Ingredients 🧾
For perfect umami-packed cucumbers (serves 4 as a side):
- 2 medium English cucumbers (about 1 pound/450g)
- 3 tablespoons soy sauce (45ml)
- 3 tablespoons rice vinegar (45ml)
- 1½ tablespoons toasted sesame oil (22ml)
- ½ teaspoon MSG powder
- 3 tablespoons granulated sugar (36g)
- 2 garlic cloves, finely grated
- 1 tablespoon fish sauce (15ml) (optional but recommended)
- 1 tablespoon toasted sesame seeds, plus more for garnish
- ½ teaspoon red pepper flakes (adjust to taste)
Step-by-Step Instructions 📝
1. Prepare the cucumbers: Wash cucumbers thoroughly. For optimal texture, I recommend partially peeling them, creating striped patterns—this preserves some of the beautiful green skin while removing any bitter areas. Using a sharp knife or mandolin (my preference for uniformity), slice the cucumbers into thin rounds, about ⅛-inch (3mm) thick.
2. Create the flavor base: In a bowl large enough to hold all ingredients, whisk together the soy sauce, rice vinegar, toasted sesame oil, MSG, sugar, grated garlic, and fish sauce until the sugar completely dissolves. Take a moment to taste—this should be bold, as it will distribute across all the cucumber slices.
3. Combine and marry the flavors: Add the cucumber slices to the dressing and toss gently to coat every piece. Sprinkle in the sesame seeds and red pepper flakes, then toss again.
4. Let it rest: This is where patience rewards you. While you can serve immediately, allowing the salad to marinate for 30 minutes to 2 hours in the refrigerator creates a more complex flavor profile. The cucumbers will soften slightly while maintaining their refreshing crunch.
Chef’s Note: For maximum crispness in a make-ahead situation, try this professional technique: after slicing the cucumbers, toss them with 1 teaspoon of kosher salt and let them sit in a colander for 20 minutes. Rinse thoroughly, then pat dry with paper towels before proceeding. This removes excess moisture and ensures your cucumbers stay crisp longer—even overnight.
Serving & Presentation 🍽️
I love serving this vibrant salad in a shallow bowl or platter where the glistening cucumber slices can catch the light. Garnish with additional sesame seeds, thinly sliced scallions, or a few cilantro leaves for color contrast. For a complete meal, this pairs beautifully with feta-packed bruschetta for an international fusion starter, or alongside a protein-rich tuna bean salad for a light lunch.
On hot summer days, I’ve found this cucumber salad particularly refreshing alongside a glass of Korean watermelon punch. The cooling cucumber and sweet-tart beverage create a perfect harmony. For a complete meal that still feels light, try serving with grilled fish or chicken and perhaps some protein-packed overnight oats on the side.
This salad keeps well for 24 hours, though the textures change—becoming more pickled but equally delicious. I sometimes prepare extra to enjoy with no-bake cheesecake jars for a sweet finish to a cooling meal.
Remember, cooking is about connection—to ingredients, techniques, and each other. This humble cucumber salad might just be the perfect expression of that philosophy: simple ingredients transformed through understanding into something truly special. Now go forth and create your own cucumber magic! 🌟