Cucumber Shaker Salad Chili Crisp (Print Version)

A bright, crunchy cucumber dish with a tangy dressing and a spicy chili crisp finish perfect as a side.

# What You'll Need:

→ Vegetables

01 - 3 medium Persian or English cucumbers, thinly sliced
02 - 2 scallions, thinly sliced
03 - 1 tablespoon fresh cilantro, chopped (optional)

→ Dressing

04 - 2 tablespoons rice vinegar
05 - 1 tablespoon low-sodium soy sauce or tamari (gluten-free option)
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon granulated sugar
08 - 1/4 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper

→ Garnish

10 - 1 to 2 tablespoons chili crisp, adjusted to taste
11 - 1 teaspoon toasted sesame seeds

# How to Make It:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or shaker container fitted with a lid.
02 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, kosher salt, and freshly ground black pepper until sugar dissolves completely.
03 - Pour the prepared dressing over the cucumbers and scallions in the bowl or shaker.
04 - Secure the lid tightly and shake vigorously for 20 to 30 seconds to evenly coat the vegetables.
05 - Transfer the salad to a serving dish, top generously with chili crisp, and sprinkle toasted sesame seeds along with optional chopped cilantro.
06 - Serve immediately to preserve maximum crunch or refrigerate up to 30 minutes to develop a more pickled flavor.

# Additional Tips::

01 -
  • It comes together in the time it takes to pour a drink, making it perfect for weeknight panic when you forgot about sides.
  • The shaking method gets you involved in the cooking—it's tactile, fun, and honestly makes the dressing cling to every cucumber slice in a way a simple toss never does.
  • Chili crisp turns something simple into something you'll find yourself eating straight from the bowl.
02 -
  • Don't skip the shaking step and just toss everything together—the vigorous movement is what makes the dressing coat evenly and cling to the cucumbers instead of pooling at the bottom.
  • If you use regular supermarket cucumbers instead of Persian ones, remove the seeds first because they hold too much water and will make everything soggy within minutes.
03 -
  • If you can only find regular cucumbers, lightly smash them with the side of your knife before slicing—it breaks down the density and helps them take on the dressing faster.
  • Use tamari instead of regular soy sauce if you need gluten-free, and read the label on your chili crisp because some brands sneak in peanuts or other allergens.
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