Save Pin I tossed this together on a sweltering July evening when turning on the stove felt impossible. The cucumbers were ice-cold from the crisper, and I had a jar of chili crisp staring at me from the pantry. I dumped everything into a mason jar, screwed the lid on tight, and shook it like I was making a cocktail. The crunch, the heat, the tang—it was exactly what I needed, and I ate half of it standing at the counter.
I first made this for a potluck where I forgot to prep anything until an hour before leaving. I showed up with a big bowl of these cucumbers, glistening with chili oil and sesame seeds, and they disappeared faster than the lasagna someone spent all day on. People kept asking for the recipe, and I had to admit I just shook everything in a jar and hoped for the best.
Ingredients
- Persian or English cucumbers: These stay crisp and have fewer seeds than regular cucumbers, so you get pure crunch in every bite without any watery mess.
- Scallions: They add a sharp, fresh bite that balances the richness of the sesame oil and cuts through the heat of the chili crisp.
- Fresh cilantro: Optional, but it brings a bright, herbal note that makes the whole salad feel lighter and more vibrant.
- Rice vinegar: This is milder and slightly sweeter than white vinegar, giving the dressing a gentle tang that doesnt overpower the cucumbers.
- Low-sodium soy sauce: It adds umami depth without making the salad too salty, and you can swap in tamari if you need it gluten-free.
- Toasted sesame oil: A little goes a long way here, lending a nutty, toasted flavor that ties everything together.
- Granulated sugar: Just a teaspoon balances the acidity and brings out the natural sweetness of the cucumbers.
- Kosher salt and black pepper: These season the dressing and help draw out moisture from the cucumbers, making them even crunchier.
- Chili crisp: This is the star garnish, adding heat, crunch, and a savory oil that clings to every slice.
- Toasted sesame seeds: They add a final layer of nuttiness and a satisfying pop of texture on top.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage without a mandoline, aiming for even rounds that will soak up the dressing. Toss them into a large bowl or a container with a lid, and add the scallions on top.
- Make the dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until the sugar completely dissolves and the dressing looks smooth. Taste it and adjust if you want more tang or saltiness.
- Shake it up:
- Pour the dressing over the cucumbers and scallions, then secure the lid tightly. Shake the container vigorously for 20 to 30 seconds, like youre trying to wake up the flavors, until every slice is coated.
- Garnish and serve:
- Transfer the salad to a serving bowl or platter, and spoon chili crisp generously over the top. Sprinkle with sesame seeds and cilantro if youre using it, then serve immediately while the cucumbers are still icy and crisp.
Save Pin This salad became my go-to whenever I needed to feel like I accomplished something in the kitchen without breaking a sweat. It sat on the table next to grilled chicken, rice bowls, and even takeout noodles, and it always felt like the brightest, crunchiest thing on the plate. My partner started asking for it by name, calling it the shaker salad, and now its a staple in our summer rotation.
Choosing Your Cucumbers
I used to buy regular cucumbers and regretted it every time because theyd turn watery and limp almost immediately. Persian cucumbers are smaller, crunchier, and hold up beautifully, while English cucumbers are long and seedless with thin skins you dont have to peel. Either one works, but avoid the thick-skinned, seedy garden cucumbers unless you scoop out the centers first.
Adjusting the Heat
Chili crisp brands vary wildly in heat level, so start with one tablespoon and taste before adding more. I once used a brand that was more oil than chili and had to double the amount, and another time I used one so spicy it made my eyes water. If youre serving this to a crowd, put the chili crisp on the side so everyone can control their own heat.
Variations and Add-Ins
Sometimes I toss in thinly sliced radishes for a peppery crunch, or shredded carrots for a pop of color and sweetness. A handful of crushed peanuts adds richness, and a squeeze of lime juice at the end brightens everything up.
- Try adding thinly sliced red onion for a sharper bite.
- Swap cilantro for fresh mint or Thai basil if you want a different herbal note.
- For a heartier version, toss in cooked edamame or shredded rotisserie chicken.
Save Pin This salad reminds me that the best recipes dont always need heat or long ingredient lists, just a few fresh things and a willingness to shake things up. I hope it becomes your easy win too.
Recipe FAQs
- → What cucumbers work best for this salad?
Persian or English cucumbers are ideal due to their thin skin and crunchy texture, making for a crisp, refreshing bite.
- → Can I prepare the salad ahead of time?
Yes, the salad can be marinated in the fridge for up to 30 minutes to deepen flavors and create a mildly pickled profile.
- → How spicy is the chili crisp used here?
Chili crisp adds a bold, mildly spicy and crunchy element; adjust the amount to suit your preferred heat level.
- → What are good garnishes for added flavor?
Toasted sesame seeds enhance nuttiness, and fresh cilantro can be added for a bright, herbal lift.
- → Is there a gluten-free option available?
Using tamari instead of soy sauce ensures the dressing remains gluten-free without sacrificing flavor.