Cucumber Shaker Salad Chili Crisp (Printable Version)

Crunchy cucumber slices tossed in tangy dressing with spicy chili crisp and toasted sesame seeds.

# 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, adjusted to heat preference
11 - 1 teaspoon toasted sesame seeds

# Steps:

01 - Place thinly sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.
02 - Whisk rice vinegar, soy sauce, sesame oil, sugar, kosher salt, and black pepper in a small bowl until sugar is fully dissolved.
03 - Pour the dressing evenly over the cucumbers and scallions in the bowl or shaker.
04 - Secure the lid and shake vigorously for 20 to 30 seconds to coat the vegetables thoroughly.
05 - Transfer the mixture to a serving platter or bowl, top with chili crisp, sprinkle 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 comes together in under 10 minutes, no cooking required, which means you can make it while something else is still on the stove.
  • The shaking method creates an even, delicious coating that feels more intentional than just tossing things in a bowl.
  • That hit of chili crisp at the end gives you heat, crunch, and a little moment of indulgence in something that's technically a side dish.
02 -
  • The shaking method actually works—it coats the vegetables more evenly than stirring, and there's something about the motion that helps the flavors bond faster.
  • Don't let this sit longer than 30 minutes before serving or the cucumbers will lose their crunch entirely, which changes the whole point of the dish.
  • The quality of your chili crisp matters more than anything else; a cheap one tastes like salt and heat, but a good one is complex and makes you come back for another bite.
03 -
  • Keep a container in your fridge with pre-sliced cucumbers and scallions so you can shake up this salad in literal minutes when you need something fresh.
  • If your chili crisp has separated and the oil is sitting on top, that's actually perfect—drizzle some of that oil into the dressing for extra flavor.
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