Cucumber Shaker Salad Chili Crisp (Printable Version)

Crunchy cucumber salad with zesty dressing and bold chili crisp for a vibrant, easy side dish.

# Ingredient List:

→ 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 (adjust to taste)
11 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Place thinly sliced cucumbers and scallions in a large bowl or shaker container with a tight-fitting lid.
02 - In a small bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, sugar, kosher salt, and black pepper until sugar dissolves.
03 - Pour the dressing over the cucumbers and scallions in the bowl.
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, toasted sesame seeds, and chopped cilantro if desired.
06 - Serve immediately to retain maximum crunch or refrigerate up to 30 minutes for a milder, pickled flavor.

# Expert Tips:

01 -
  • It comes together faster than you can think of what to serve, yet feels special enough for company.
  • The shaking motion is oddly therapeutic, and the dressing coats every slice evenly in a way that feels almost meditative.
  • Chili crisp adds a sophisticated heat that makes people ask for the recipe before they've even finished chewing.
02 -
  • The dressing needs a full moment to meld with the cucumbers—that 20 to 30 second shake isn't just for show, it's how the salt and acid actually penetrate the flesh.
  • Chili crisp can vary wildly between brands in both heat level and ingredients, so taste it first and read labels carefully if anyone at your table has nut allergies.
  • Oversalting happens fast with this one since soy sauce is already salty; start conservative and add more at the end rather than rescue it later.
03 -
  • If your cucumbers are especially watery, lightly smash them with the flat of your knife before slicing—it damages the cell walls just enough to help them absorb dressing without turning soggy.
  • Make the dressing up to 2 hours ahead and store it covered at room temperature; when you're ready, slice your cucumbers fresh and combine everything at the last moment for maximum crunch.
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