Cucumber Shaker Salad Chili Crisp

# What You'll Need:

→ 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

# Steps to Follow:

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 in a small bowl until sugar dissolves.

03 - Pour the dressing over the cucumber and scallion mixture.

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

05 - Transfer the salad to a serving platter or bowl, top with chili crisp, sprinkle toasted sesame seeds and optional cilantro. Serve immediately for crunch or refrigerate up to 30 minutes for a pickled flavor.

# Additional Tips::

01 -

It comes together in minutes, which means more time eating and less time stressing in the kitchen.
The shake method ensures every piece gets coated equally—no sad, dry cucumber pieces hiding at the bottom.
Chili crisp adds an addictive warmth that makes this more than just a side dish; it becomes the thing people keep reaching for.

02 -

Don't slice your cucumbers too far in advance or they'll release water and become soggy; prep them just before shaking.
The chili crisp should go on at the very end—if you shake it in with the dressing, the oil separates and distributes unevenly.

03 -