Cucumber Shaker Chili Crisp (Printable Version)

Crunchy cucumber salad with zesty dressing and spicy chili crisp for a flavorful, fresh side.

# Needed 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 (gluten-free option)
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

# Steps:

01 - Place thinly sliced cucumbers and scallions into a large bowl or shaker container with a secure lid.
02 - Whisk rice vinegar, soy sauce (or tamari), toasted sesame oil, sugar, kosher salt, and black pepper together in a small bowl until sugar dissolves.
03 - Pour the prepared dressing over the vegetables in the container.
04 - Seal the container and shake vigorously for 20 to 30 seconds to ensure even coating.
05 - Transfer the salad to a serving dish, then top with chili crisp, toasted sesame seeds, and chopped cilantro if desired.
06 - Serve immediately for optimal crunch or refrigerate up to 30 minutes to develop a pickled flavor.

# Expert Advice:

01 -
  • It takes less time to make than it does to set the table, and somehow tastes like you've been marinating it for hours.
  • The shaking method coats every piece evenly without any awkward tossing or splashing dressing everywhere.
  • Chili crisp turns plain cucumbers into something you'll want to eat straight from the bowl with chopsticks.
  • It's crunchy, tangy, spicy, and cooling all at once, which is exactly what summer sides should be.
02 -
  • Don't skip the shaking step, tossing with a spoon doesn't coat the cucumbers the same way and you'll end up with a puddle of dressing at the bottom.
  • If your cucumbers are watery or seedy, slice them, salt them lightly, and let them sit in a colander for ten minutes before rinsing and drying.
  • Chili crisp brands vary wildly in heat and texture, so start with one tablespoon and add more once you know what you're working with.
03 -
  • Lightly smash the cucumbers with the flat side of your knife before slicing, it helps them absorb the dressing and adds a rustic, restaurant-style texture.
  • Use a clear shaker container so you can see when everything's evenly coated, and you'll feel like a bartender while you're at it.
  • If you can't find chili crisp, mix chili flakes with a drizzle of neutral oil and a pinch of garlic powder, it's not the same but it'll get you close.
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