Cucumber Shaker Salad Chili Crisp (Print Version)

Crisp cucumbers meet zesty dressing and spicy chili crisp in a vibrant, easy-to-make side dish.

# 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

# Method:

01 - Place the sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.
02 - In a small bowl, whisk rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until the sugar has fully dissolved.
03 - Pour the dressing over the cucumbers and scallions.
04 - Secure the lid tightly and shake vigorously for 20 to 30 seconds to evenly distribute the dressing.
05 - Transfer to a serving bowl or platter, top with chili crisp, toasted sesame seeds, and cilantro if using.
06 - Serve immediately for maximum crunch or refrigerate up to 30 minutes for a more pickled flavor.

# Expert Advice:

01 -
  • It's ready in 10 minutes and requires nothing but a knife and a bowl.
  • The shaking method coats every slice evenly, making it feel more like cooking magic than actual effort.
  • Chili crisp transforms something ordinary into something you'll crave straight from the fridge.
02 -
  • Do not slice cucumbers too far in advance or they'll weep and dilute the dressing—slice them no more than 30 minutes before serving.
  • The chili crisp should go on top at the very end, not mixed into the dressing, so you get pockets of heat and texture with every bite.
03 -
  • If cucumbers seem watery or seedy inside, scoop out the center seeds with a small spoon before slicing—they don't add anything and can make the salad watery.
  • Toast sesame seeds yourself in a dry pan for less than two minutes; they go from pale to golden to burnt instantly, so stay close and shake the pan constantly.
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