Cucumber Shaker Salad Chili Crisp (Print View)

Crisp cucumber and scallion salad with zesty dressing and chili crisp, perfect for a quick side.

# Components:

→ 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 (for gluten-free)
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

# Preparation Steps:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or shaker container with a tight-fitting lid.
02 - Whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, granulated sugar, kosher salt, and black pepper in a small bowl until the sugar fully dissolves.
03 - Pour the dressing over the cucumbers and scallions in the bowl or shaker container.
04 - Secure the lid and shake vigorously for 20 to 30 seconds to evenly coat the vegetables.
05 - Transfer the salad to a serving platter or bowl, then top generously with chili crisp, sesame seeds, and cilantro if using.
06 - Serve immediately for maximum crunch or refrigerate for up to 30 minutes to develop a pickled flavor.

# Expert Advice:

01 -
  • It's ready in less time than it takes to boil water, perfect for when you need a side dish that doesn't demand your attention.
  • The shaking method coats every cucumber slice evenly—no sad dry patches, just pure, consistent crunch.
  • Chili crisp turns something humble into something crave-worthy, and you control exactly how spicy it gets.
02 -
  • If you skip the shaking step and just toss everything, some slices won't get dressing—the shaker method is what makes this work so well.
  • The chili crisp's flavor changes the longer it sits; it becomes more integrated and less distinct, so add most of it right before serving if you want that pop of heat.
  • Don't make this more than 2 hours ahead, or the cucumbers will start to soften and lose their signature crunch.
03 -
  • If your cucumbers are watery, lightly salt them 5 minutes before making the salad and let them sit; this draws out excess water so they stay crisp longer.
  • Make the dressing up to a day ahead and keep it in the fridge, then shake it all together right before serving for zero-effort meal prep.
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