Save I was scrolling late one night when I came across a video of someone shaking cucumbers in a jar, and it looked absurdly simple. The next afternoon, I tried it with what I had in the fridge—cucumbers, a splash of vinegar, and a jar with a wobbly lid. I shook it like I was angry at it. When I tasted it, I realized I'd been overcomplicating salads my whole life. Now I make this whenever I need something bright and crunchy in under ten minutes.
I brought this to a potluck once, mostly because I forgot to plan ahead. I shook it together in my car before walking in, and people kept asking for the recipe. One friend said it tasted like the kind of thing you'd get at a trendy spot downtown. I didn't tell her I made it in a parking lot. Sometimes the simplest things surprise you the most.
Ingredients
- Persian or English cucumbers: These stay crisp and don't get watery like regular cucumbers, plus you don't have to peel or seed them.
- Scallions: They add a sharp bite that balances the sweetness in the dressing without overpowering the cucumbers.
- Fresh cilantro: Optional, but it brings a bright, herby pop that I never skip.
- Rice vinegar: Milder and slightly sweet compared to white vinegar, it's what gives this salad its tangy backbone.
- Low-sodium soy sauce: You control the salt better this way, and it adds umami depth without making things too salty.
- Toasted sesame oil: A little goes a long way—it smells nutty and rich and makes everything taste more intentional.
- Granulated sugar: Just a teaspoon to round out the acidity and help the dressing cling to the cucumbers.
- Kosher salt and black pepper: They wake up all the other flavors and make the dressing taste complete.
- Chili crisp: This is where the magic happens—spicy, crunchy, garlicky, and totally addictive.
- Toasted sesame seeds: They add a nutty crunch and make the salad look like you actually tried.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage without a mandoline—thinner means more surface area for the dressing to grab. Toss them in a big bowl or a shaker container with the scallions, and if you're using cilantro, add it now so it gets tossed in with everything else.
- Mix the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper in a small bowl until the sugar dissolves completely. It should smell tangy and a little sweet, with that toasted sesame aroma coming through.
- Shake it up:
- Pour the dressing over the cucumbers, seal the lid tight, and shake the container like you're trying to wake someone up. Twenty to thirty seconds of vigorous shaking will coat everything evenly and bruise the cucumbers just enough to let the flavors soak in.
- Finish and serve:
- Transfer the salad to a serving dish and spoon chili crisp generously over the top—don't be shy. Sprinkle with sesame seeds and more cilantro if you want, then serve it right away while it's still super crunchy.
Save One summer evening, I made this salad and ate it straight from the bowl on my back porch while the sun went down. The cucumbers were cold, the chili crisp was fiery, and I could hear my neighbor's wind chimes. It wasn't fancy, but it felt like exactly what I needed. That's when I realized food doesn't have to be complicated to feel like a moment worth remembering.
How to Store and Serve Leftovers
You can refrigerate leftovers in an airtight container for up to a day, but the cucumbers will start to soften and release water. If you want to make it ahead, prep the dressing and slice the vegetables separately, then combine and shake them right before serving. The chili crisp is best added fresh so it stays crunchy and doesn't get soggy sitting in the liquid.
Ways to Mix It Up
I've tossed in thinly sliced radishes for extra crunch and a peppery bite, and sometimes I add matchstick carrots for color. A handful of crushed peanuts on top makes it feel more substantial, and swapping the cilantro for fresh mint gives it a completely different vibe. If you want it sweeter, add a drizzle of honey to the dressing, or for more heat, stir in a pinch of red pepper flakes along with the chili crisp.
What to Pair It With
This salad is perfect alongside grilled chicken, crispy tofu, or anything with a soy-glazed finish. I've served it with fried rice, cold sesame noodles, and even next to a simple bowl of white rice when I needed something fresh to cut through richness. It's the kind of side that makes everything else on the table taste better.
- Serve it with dumplings or spring rolls for a light, balanced meal.
- Pair it with spicy stir-fried noodles to cool down the heat.
- Use it as a topping for grain bowls or poke-style dishes.
Save This salad taught me that the best recipes aren't always the ones that take hours or need fancy ingredients. Sometimes it's the ones you can shake together in a jar and eat five minutes later that end up sticking around the longest.
Recipe FAQ
- → What type of cucumbers work best?
Persian or English cucumbers are ideal due to their thin skin and crisp texture, perfect for a refreshing bite.
- → Can I make this salad ahead of time?
For best crunch, serve immediately. Marinating up to 30 minutes enhances pickled flavor but softens texture slightly.
- → How can I adjust the spice level?
Increase or decrease the chili crisp amount according to your heat preference for a milder or bolder flavor.
- → Are there suitable substitutions for soy sauce?
Tamari works well as a gluten-free alternative while maintaining the savory umami notes in the dressing.
- → What garnishes complement this dish?
Toasted sesame seeds add nuttiness; fresh cilantro offers brightness. Radishes or carrots add color and crunch.