Cucumber Shaker Salad Chili Crisp (Printable Version)

Crunchy cucumber salad with zesty dressing and bold chili crisp finish, perfect for a quick, flavorful side.

# What You Need:

→ 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 (gluten-free alternative)
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

# How-to Steps:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.
02 - In a separate small bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, granulated sugar, kosher salt, and freshly ground black pepper until the sugar is fully dissolved.
03 - Pour the dressing evenly over the cucumbers and scallions in the container.
04 - Secure the lid tightly and shake vigorously for 20 to 30 seconds to coat vegetables uniformly.
05 - Transfer the salad onto a serving dish, top liberally with chili crisp and sprinkle with toasted sesame seeds and chopped cilantro if using.
06 - Serve immediately to retain crispness or chill for up to 30 minutes for a pickled flavor profile.

# Expert Advice:

01 -
  • It takes less time to make than it does to scroll through a recipe blog.
  • The shaking part is weirdly satisfying and makes everything coat evenly without any effort.
  • Chili crisp turns it from a basic cucumber salad into something you actually crave.
  • You can eat it right away or let it sit and get tangy—both versions are great.
02 -
  • If you skip the shaking and just stir, the dressing pools at the bottom and the cucumbers stay bland.
  • Using regular cucumbers instead of Persian or English ones will leave you with a watery mess after ten minutes.
  • Don't add the chili crisp before shaking—it clumps up and doesn't distribute evenly.
03 -
  • Lightly smash the cucumbers with the side of your knife before slicing—they'll absorb the dressing better and taste more pickled.
  • If your chili crisp has settled, stir it well before spooning it on so you get the crunchy bits and the oil together.
  • Taste the dressing before adding it to the cucumbers and adjust the salt or sugar to your preference—it should be bold and bright.
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