Save The first time I made this salad, I was standing in my kitchen on a sweltering afternoon, staring at a pile of cucumbers from the farmers market and wondering how to use them before they got soft. I remembered reading about the Logan salad—that genius dish where you literally shake everything together—and thought, why not make it my own with chili crisp? Ten minutes later, I had something so crisp, so alive with vinegar and heat, that I couldn't stop eating it straight from the bowl.
I brought this to a potluck last summer where everyone else showed up with heavy casseroles and complicated salads. Someone grabbed a spoonful, took one bite, and actually closed their eyes—which made me laugh because it's literally just cucumbers and dressing. But that's the magic of it: simplicity done right, with one bold ingredient that makes people notice.
Ingredients
- Persian or English cucumbers: These are thinner-skinned and milder than regular cucumbers, so you don't need to peel them, and they stay crisp longer after you slice them.
- Rice vinegar: It's milder than regular vinegar but still brings brightness without harsh sharpness—that balance matters here.
- Soy sauce: Use low-sodium so you control the saltiness, and go for tamari if you're avoiding gluten.
- Toasted sesame oil: Regular sesame oil tastes flat; toasted is nutty and intense, so a teaspoon is enough.
- Chili crisp: This is non-negotiable—it's the whole reason to make this salad, so don't skip it or substitute something mild.
- Sesame seeds: Toast them yourself if you can; store-bought toasted ones are fine, but fresh-toasted have a more vivid flavor.
Instructions
- Slice and gather:
- Slice your cucumbers thin—thin enough that you can almost see through them. Toss them into a large bowl or container with a tight lid along with the scallions.
- Whisk the dressing:
- In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper. Whisk until the sugar fully dissolves; this takes about 30 seconds and makes sure the sweetness is distributed.
- Pour and shake:
- Pour the dressing over the cucumbers, put the lid on, and shake hard for 20–30 seconds. You'll hear the cucumbers tumbling, and that's exactly what you want—even coverage everywhere.
- Plate and finish:
- Transfer to a serving dish and top generously with chili crisp, sesame seeds, and cilantro if you're using it. Serve right away for maximum crunch, or let it sit in the fridge for up to 30 minutes if you like it slightly softer and more pickled.
Save I remember my partner coming home from work and immediately gravitating toward the bowl sitting on the counter—not because it smelled amazing or looked fancy, but because they could see the little pools of chili crisp and sesame seeds glinting on top. That's when I realized this salad does something most sides don't: it catches your eye and makes you want to eat it.
The Shaker Secret
The shaker method isn't just a gimmick; it's the whole reason this salad works. When you shake everything together, the dressing clings to every surface, and the motion slightly bruises the cucumbers just enough to help them absorb flavor without making them mushy. I've made this same salad the traditional way—mixing it in a regular bowl—and it's never as good. The shaking takes 30 seconds and changes everything.
Chili Crisp Is Your Control Knob
This isn't a spicy salad unless you want it to be. The dressing is balanced and mild, so you're completely in charge of how much heat you add. I like mine with a bold pour of chili crisp, but I've made it for people who only want a light sprinkle, and it's equally delicious. The chili crisp also brings a textural element—crunchy fried bits and oil—that regular red pepper flakes never could.
Make It Your Own
Once you get the core method down, you have room to play. I've added thinly sliced radishes for peppery crunch, shredded carrots for sweetness, and even a handful of peanuts when I wanted something more substantial. The dressing is forgiving enough that it works with almost anything crisp and fresh.
- Toss in sliced radishes or carrots for color and extra texture variety.
- Add a small handful of roasted peanuts or cashews if you want something more filling.
- Keep the serving bowl chilled before you add the salad—cold ceramic keeps everything crunchier longer.
Save This salad has become my answer to the question "what should I bring?" because it's fast, it's different, and it always gets eaten. More than that, it taught me that sometimes the best dishes are the ones that don't apologize for being simple.
Recipe FAQ Section
- → What type of cucumbers work best?
Persian or English cucumbers are ideal for their crisp texture and mild flavor.
- → How can I adjust the spice level?
Modify the amount of chili crisp to control heat according to your preference.
- → Can I prepare this salad ahead of time?
Yes, chilling it for up to 30 minutes enhances the pickled flavor but serving immediately preserves crunch.
- → What garnishes complement this salad?
Toasted sesame seeds add nuttiness, and cilantro adds fresh herbal notes if desired.
- → Is there a gluten-free option?
Using tamari instead of soy sauce makes the dressing gluten-free without compromising taste.