Save to Pinterest I tossed together my first shaker salad on a weeknight when I had nothing but cucumbers going soft in the crisper and a jar of chili crisp I'd been hoarding. I dumped everything into a plastic container, shook it like I was making a cocktail, and suddenly dinner had a side dish that tasted like I'd planned it all along. The cucumbers stayed snappy, the dressing clung to every slice, and that fiery chili crisp made the whole thing feel less like a salad and more like a craving I didn't know I had. Now I keep a shaker container on standby because this dish has become my go-to whenever I need something fast, loud, and satisfying. It's the kind of recipe that makes you look like you tried harder than you did.
I brought this to a potluck once, mostly because I forgot to plan ahead and needed something I could throw together in the car. I shook it up in a mason jar at a red light, dumped it onto a plate when I arrived, and watched three people go back for seconds before I even got a bite. One friend asked if I'd pickled the cucumbers myself, and I just nodded because it felt easier than admitting I'd made it ten minutes ago. That's when I realized this salad has a way of making you look like you have your life together, even when you absolutely don't.
Ingredients
- Persian or English cucumbers: These stay crisp and have fewer seeds than regular cucumbers, which means no watery puddles at the bottom of your bowl.
- Scallions: The sharp bite mellows just enough when dressed, and the green parts add color without trying too hard.
- Rice vinegar: It's gentler than white vinegar but still gives that clean, bright tang that wakes everything up.
- Low-sodium soy sauce: You're already adding salty chili crisp, so low-sodium keeps the whole thing from tipping into a salt lick.
- Toasted sesame oil: A little goes a long way, this is the ingredient that makes people ask what's in here.
- Granulated sugar: Just enough to balance the acid and round out the dressing without making it sweet.
- Chili crisp: This is where the magic happens, use as much as you can handle and then maybe a little more.
- Toasted sesame seeds: They add a nutty crunch that makes the whole dish feel finished, even if you're eating it standing over the sink.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without losing your patience, and chop the scallions into delicate rings. If you're feeling fancy, angle your knife for diagonal cuts.
- Mix the dressing:
- Whisk the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper together until the sugar dissolves and the whole thing smells like a restaurant you'd wait in line for. Taste it and adjust if you want more tang or salt.
- Shake it up:
- Dump the cucumbers and scallions into your shaker container, pour the dressing over top, seal the lid tight, and shake like you're trying to wake up the neighbors. The goal is to coat every piece without bruising anything.
- Finish and serve:
- Transfer the salad to a serving dish, spoon chili crisp over the top with a heavy hand, and scatter sesame seeds and cilantro if you're using it. Serve it right away while it's still crunchy, or let it sit in the fridge for half an hour if you like your cucumbers a little pickled.
Save to Pinterest I made this for my mom on a day she said she wasn't hungry, and she ate the whole bowl while standing at the counter, crunching through cucumber slices and asking why I didn't make more. She said it reminded her of the pickled vegetables she used to buy from the market, except spicier and less fussy. That's when I knew this wasn't just a side dish, it was the kind of food that makes people forget they weren't hungry in the first place.
How to Pick the Right Cucumbers
Persian cucumbers are smaller, thinner-skinned, and almost seedless, which makes them perfect for salads where you don't want extra moisture. English cucumbers work too, but they're longer and sometimes waxed, so peel them if the skin feels slippery or tastes bitter. I've tried this with regular garden cucumbers and ended up with a soupy mess, so save those for pickling or snacking.
Make It Your Own
If you want more crunch, toss in thinly sliced radishes or matchstick carrots before you shake. A handful of crushed peanuts or cashews adds richness and makes it feel more like a meal. I've also swapped the cilantro for mint when I'm in the mood for something cooler and brighter, and it works beautifully with the chili crisp.
Storing and Serving Tips
This salad is best eaten fresh, but it holds up in the fridge for a few hours if you need to make it ahead. The cucumbers will soften and release water as they sit, so drain off any excess liquid before serving. If you're bringing it somewhere, pack the chili crisp separately and add it right before serving so it stays crunchy and fragrant.
- Shake the container again just before serving if the dressing has settled.
- Serve it cold or at room temperature, it works either way depending on the weather.
- Pair it with grilled chicken, fried rice, or cold noodles for a meal that feels complete without much effort.
Save to Pinterest This salad has a way of disappearing faster than you'd expect from something so simple, and that's exactly why I keep making it. It's proof that the best recipes are the ones you can shake together without thinking twice.
Recipe Questions
- → What type of cucumbers work best?
Persian or English cucumbers are ideal for their thin skins and crisp texture, ensuring a refreshing crunch.
- → Can I adjust the spice level?
Yes, simply add more or less chili crisp according to your preferred heat intensity.
- → How should the dressing be prepared?
Whisk rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until sugar dissolves, then pour over vegetables before shaking.
- → What is the benefit of shaking the salad?
Shaking evenly coats the cucumbers and scallions with dressing while lightly bruising them for enhanced flavor absorption.
- → Can this dish be made ahead of time?
It can marinate up to 30 minutes refrigerated for a more pickled character but is best enjoyed fresh for maximum crunch.