Save to Pinterest I discovered this salad by accident on a sweltering afternoon when I needed something cold and bright to cut through the heaviness of grilled chicken. A friend mentioned shaking salads in a container, and something about that simple action—that violent, satisfying rattle of vegetables and dressing—stuck with me. Now whenever the heat climbs and I want something that tastes like summer but takes almost no time, I reach for cucumbers and that little jar of chili crisp sitting on my shelf. There's something deeply satisfying about a dish so straightforward that it practically builds itself.
I made this for a casual dinner party last summer, and my partner stood at the counter watching me shake that container like I was mixing a cocktail. He laughed at how seriously I was taking it, but when we served it alongside grilled fish, everyone went back for seconds. That's when I realized a simple vegetable salad could actually be the thing people remembered about the meal.
Ingredients
- Persian or English cucumbers: These are naturally less watery and seedier than regular ones, so they hold their crunch longer in the dressing without getting soggy.
- Rice vinegar: Gentler and slightly sweet compared to regular vinegar, which keeps the salad bright rather than harsh.
- Toasted sesame oil: A little goes a long way—it's potent and deeply nutty, and it's what makes this taste intentional rather than ordinary.
- Chili crisp: This is your star ingredient, the thing that transforms a basic cucumber salad into something you actually crave; buy a good one or make your own.
- Scallions: Their mild onion bite cuts through the richness of the sesame oil and adds a tiny bit of structural interest.
- Sesame seeds: A small handful scattered on top gives you texture and a toasty flavor that echoes the oil.
Instructions
- Slice and gather:
- Slice your cucumbers thin—about the thickness of a coin—and scatter them into your bowl or shaker container with the sliced scallions. This is where the container method saves you; you're about to shake everything, so it has to be contained.
- Build the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper in a small bowl, stirring until the sugar fully dissolves. Taste it before you add it to the cucumbers; it should smell bright and slightly sweet with a sesame undertone.
- Shake with intention:
- Pour the dressing over the cucumbers, secure that lid tightly, and shake for 20 to 30 seconds. You want to hear the cucumbers moving inside, not feel like you're forcing anything.
- Plate and finish:
- Transfer everything to a serving plate and top generously with chili crisp, letting some of those oil-infused chili flakes pool on top. Scatter sesame seeds and fresh cilantro over the top if you have it.
- Serve or chill:
- Eat it right away while it's coldest and crunchiest, or let it sit in the fridge for up to 30 minutes if you prefer a slightly more pickled flavor and softer cucumbers.
Save to Pinterest There's a moment right after you finish shaking the container when you open the lid and that smell hits you—vinegar, sesame, and something green and fresh. It reminds you that you don't need hours or complicated techniques to make something that tastes special.
How to Pick the Right Chili Crisp
Not all chili crisps are created equal, and this salad lives or dies by which one you choose. The good ones have oil infused with actual chili flavor and maybe some garlic or other spices, while the mediocre ones are basically just dried chili flakes. I've learned to read the labels and sometimes buy two different brands to compare; it's a small investment that changes everything. If you can't find one you love locally, there are several online options that ship quickly, and having a quality jar in your pantry means you can make this salad on a whim whenever you want.
Cucumber Prep and Variations
The original Logan salad uses the shaking method to soften and slightly break down the cucumbers, and I've found that if you want them even more delicate, you can gently smash them with the flat side of a knife before slicing. This helps them absorb more flavor and creates small cracks where the dressing pools. I've also learned that adding thin slices of radish or carrot adds color without changing the core simplicity of the dish; they stay crisp and add visual interest.
Serving Suggestions and Pairings
This salad pairs beautifully with grilled meats because the crunch and acid cut through richness, but it's equally good as a side to noodle dishes or over rice. I've even served it as part of a vegetable spread at potlucks, and it always disappears first. The heat from the chili crisp makes it interesting enough to stand on its own, but it's humble enough not to compete with other flavors on your plate.
- Serve it cold and fresh alongside grilled chicken, fish, or tofu for a contrast in temperature and texture.
- Layer it over a bowl of rice with some protein for a quick lunch that tastes like you actually tried.
- Make it up to 30 minutes ahead if you're feeding a crowd, but don't add the chili crisp until the last moment so it stays vibrant.
Save to Pinterest This is the kind of dish that reminds you why you love cooking in the first place: simple, honest, and somehow more satisfying than something that took hours. Make it, shake it, and enjoy it while it's still cold.
Recipe FAQs
- → Can I use other types of cucumbers?
Yes, Persian or English cucumbers work best for their thin skin and crisp texture, but regular cucumbers can be used if peeled and deseeded.
- → How can I adjust the heat level?
Modify the amount of chili crisp according to preference, adding more for extra spice or less for a milder bite.
- → Is it necessary to shake the salad?
Shaking helps evenly coat the cucumber and scallions with the dressing, enhancing flavor and crunch.
- → Can this be made ahead of time?
It can marinate in the fridge for up to 30 minutes, which mellows the flavors and softens the cucumbers slightly.
- → What are good serving suggestions?
This salad pairs wonderfully with grilled meats, rice dishes, or spicy noodle bowls for a refreshing contrast.