Cucumber Shaker Salad Chili Crisp (Printable Version)

Crunchy cucumber and scallions dressed with tangy vinaigrette and topped with spicy chili crisp.

# List of Ingredients:

→ 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 for gluten-free
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 Make It:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.
02 - In a small bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, sugar, kosher salt, and black pepper until sugar is fully dissolved.
03 - Pour the dressing over the cucumbers and scallions.
04 - Secure the lid and shake the container vigorously for 20 to 30 seconds to evenly coat the vegetables.
05 - Transfer the salad to a serving dish. Top generously with chili crisp, toasted sesame seeds, and cilantro if desired. Serve immediately for maximum crunch or refrigerate up to 30 minutes for a more pickled flavor.

# Expert Advice:

01 -
  • It takes ten minutes and uses one bowl, which means more eating and less cleanup.
  • The shaker method coats every piece evenly without bruising or overdressing.
  • Chili crisp transforms humble cucumbers into something you'll crave at every meal.
02 -
  • Shake with the lid on tight or you'll end up with cucumbers on the counter and regret in your heart.
  • Let the salad sit for thirty minutes if you want a pickled vibe, but serve it immediately if you're after pure crunch.
  • Taste your chili crisp first because some brands are fiery and some are mild, and you'll want to adjust accordingly.
03 -
  • Shake the salad in a mason jar if you don't have a shaker container, it works just as well and looks cute on the table.
  • Make the dressing ahead and store it in the fridge for up to a week so you can shake up a fresh batch anytime.
  • Add thinly sliced radishes or carrots for extra color and a peppery bite that complements the cucumbers.
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