Cucumber Shaker Salad Chili Crisp

# 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

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 - 1–2 tablespoons chili crisp, to taste

11 - 1 teaspoon toasted sesame seeds

# Step-by-Step Guide:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.

02 - Whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, granulated sugar, kosher salt, and freshly ground black pepper in a small bowl until sugar dissolves.

03 - Pour the prepared dressing over the cucumbers and scallions.

04 - Secure the lid and vigorously shake the container for 20 to 30 seconds to evenly coat the vegetables.

05 - Transfer the salad to a serving bowl or platter, top with chili crisp, sprinkle with toasted sesame seeds and optional chopped cilantro, then serve immediately.

06 - For a more pickled flavor, refrigerate the salad for up to 30 minutes before serving.

# Expert Advice:

01 -

It comes together in less time than it takes to boil water, and theres no cooking involved.
The shaking method coats every slice evenly and makes you feel like a mixologist in your own kitchen.
Chili crisp adds a savory, spicy crunch that turns plain cucumbers into something you actually crave.

02 -

If you skip shaking and just stir, the dressing pools at the bottom and the top slices stay dry, so the shake really matters.
Letting this sit for more than 30 minutes will soften the cucumbers and turn them pickled, which is delicious in its own way but not the same crisp bite.

03 -