Save to Pinterest I used to think cucumber salads were boring until I tossed mine in a shaker jar one afternoon, drizzled chili crisp on top, and realized I'd been doing it all wrong. The crunch was sharper, the dressing clung to every slice, and that spicy, garlicky oil pooled at the bottom like liquid gold. Now I make this at least twice a week, shaking it up in whatever container I can find with a lid. It's become my fix for when I need something bright, bold, and ready in less time than it takes to scroll through a recipe.
The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it was just cucumbers, soy sauce, and a jar I shook like a maraca. By the end of the night, three people had taken photos of the empty bowl to remember what it looked like. That's when I knew this wasn't just a side dish anymore.
Ingredients
- Persian or English cucumbers: Thin-skinned and crisp, they don't need peeling and hold their crunch even after shaking.
- Scallions: They add a mild sharpness that balances the vinegar without overpowering the cucumbers.
- Fresh cilantro: Optional but worth it for a bright herbal note that cuts through the heat.
- Rice vinegar: Its gentle acidity wakes up the cucumbers without making them taste pickled too fast.
- Low-sodium soy sauce: Controls the salt level so the dressing doesn't overpower the vegetables.
- Toasted sesame oil: A few drops add a nutty warmth that lingers on your tongue.
- Granulated sugar: Just enough to round out the sharpness and let the other flavors shine.
- Kosher salt and black pepper: They season the cucumbers from the inside out when shaken together.
- Chili crisp: The star garnish that delivers crunch, heat, and umami all at once.
- Toasted sesame seeds: A final sprinkle that adds texture and a subtle roasted flavor.
Instructions
- Prep the Vegetables:
- Slice the cucumbers thin so they soak up the dressing quickly. Toss them in a large bowl or shaker container with the scallions, making sure there's room to shake without spilling.
- Mix the Dressing:
- Whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until the sugar dissolves completely. You'll know it's ready when the mixture looks smooth and slightly glossy.
- Dress and Shake:
- Pour the dressing over the cucumbers and scallions, then secure the lid tightly. Shake hard for twenty to thirty seconds, listening for the satisfying slosh that means everything's getting coated.
- Garnish and Serve:
- Transfer the salad to a serving dish and spoon chili crisp on top, letting the oil drip down into the cucumbers. Finish with sesame seeds and cilantro if you're using it, then serve right away for maximum crunch.
Save to Pinterest One summer evening, I made this salad to go with grilled chicken and my partner ate half the bowl before the chicken even hit the table. He looked up, sesame seeds stuck to his lip, and said it tasted like the best part of takeout without the wait. I haven't served plain cucumbers since.
How to Get the Best Crunch
Use Persian or English cucumbers because their seeds are small and their skins stay tender even after shaking. If you want even more texture, lightly smash the cucumbers with the flat side of a knife before slicing so they absorb the dressing faster. Pat them dry with a towel if they release too much water, or the dressing will taste diluted.
Ways to Customize the Heat
Start with one tablespoon of chili crisp and add more at the table so everyone can control their own spice level. If you don't have chili crisp, a drizzle of sriracha mixed with a pinch of fried garlic works in a pinch. For a milder version, swap the chili crisp for a spoonful of crunchy peanut butter thinned with a little sesame oil and soy sauce.
What to Serve It With
This salad shines next to grilled meats, fried rice, or cold sesame noodles because it cuts through richness without weighing you down. I've also piled it on top of rice bowls, tucked it into lettuce wraps, and eaten it straight from the bowl while standing at the counter. It's one of those sides that works anywhere you need something bright and crunchy.
- Serve it alongside teriyaki salmon or glazed pork chops for a balanced plate.
- Pair it with spicy dan dan noodles to double down on the chili crisp love.
- Use it as a topping for rice or grain bowls when you need a quick vegetable hit.
Save to Pinterest This salad taught me that simple ingredients don't need to be boring, they just need a good shake and a bold finish. Keep a jar of chili crisp in your fridge and you'll never look at cucumbers the same way again.
Recipe FAQs
- → What type of cucumbers are best for this salad?
Persian or English cucumbers work well due to their thin skins and crisp texture, providing the perfect crunch.
- → Can I prepare the salad ahead of time?
Yes, letting it sit up to 30 minutes in the fridge softens flavors while maintaining some crunch for a mild pickled effect.
- → How do I adjust the spiciness?
Modify the amount of chili crisp to your preferred heat level, adding more for extra boldness or less for milder flavor.
- → Are there suggested additions for variety?
Thinly sliced radishes or carrots can be added for extra color and texture without overpowering the freshness.
- → What dishes pair well with this salad?
It complements grilled meats, steamed rice, or noodle dishes, adding a refreshing and zesty contrast.