Pin it I made this on a sweltering afternoon when I had zero interest in turning on the stove. The cucumbers had been sitting in the fridge for days, and I remembered seeing someone shake a salad in a jar online. I tossed everything into a container, shook it like I was mad at it, and when I tasted it—cold, crunchy, sharp, and spicy—I actually laughed out loud. It became my go-to whenever I need something fast that still feels exciting.
I brought this to a potluck once, thinking it was too simple to impress. People kept asking what was in it, and one friend ate three servings straight from the bowl. Someone else texted me the next day asking for the recipe. I realized then that the best dishes arent always the ones you labor over—sometimes theyre the ones you throw together and cant stop eating.
Ingredients
- Persian or English cucumbers: Theyre thin-skinned and almost seedless, so theres no need to peel or scoop. I slice them as thin as I can manage without a mandoline.
- Scallions: Both the white and green parts add a sharp, fresh bite that balances the sweetness in the dressing.
- Fresh cilantro: Optional, but it adds a bright, herbal note that I miss when I skip it.
- Rice vinegar: Mild and slightly sweet, it keeps the salad from tasting too harsh or acidic.
- Low-sodium soy sauce: I use low-sodium so I can control the salt level. Tamari works perfectly if youre avoiding gluten.
- Toasted sesame oil: A little goes a long way. It smells nutty and warm and makes everything taste more intentional.
- Granulated sugar: Just enough to round out the vinegar and soy sauce without making it sweet.
- Kosher salt and black pepper: I add these even though the soy sauce is salty because they deepen the flavor.
- Chili crisp: This is the star. I use Lao Gan Ma, but any brand with crispy garlic and chili oil works.
- Toasted sesame seeds: They add a tiny crunch and make the salad look finished.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without them falling apart. Toss them into a large bowl or a container with a lid, then add the scallions.
- Make the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper in a small bowl until the sugar dissolves completely. It should smell tangy and a little sweet.
- Shake it up:
- Pour the dressing over the cucumbers and scallions, seal the lid tight, and shake hard for 20 to 30 seconds. You want every slice coated.
- Garnish and serve:
- Transfer the salad to a serving dish and spoon chili crisp over the top. Sprinkle with sesame seeds and cilantro if youre using it, then serve right away.
Pin it I started making this every Sunday during the summer and eating it straight from the bowl while standing at the counter. My partner would walk in, grab a fork, and wed finish it together without saying much. It became one of those small rituals that made the week feel manageable.
How to Get the Best Crunch
I learned the hard way that watery cucumbers ruin this salad. Now I always pat them dry with a towel after slicing, and sometimes I lightly smash them with the flat side of a knife before cutting. It breaks up the flesh just enough to let the dressing seep in without turning them mushy. If Im feeling fancy, I chill the cucumbers for 20 minutes before assembling so theyre ice-cold when I shake them.
What to Serve It With
This salad works next to almost anything. Ive eaten it with grilled chicken, fried rice, cold noodles, and even scrambled eggs. It cuts through rich, heavy dishes and makes lighter meals feel more complete. One time I served it alongside takeout dumplings and it turned a lazy dinner into something that felt thoughtful.
Variations Worth Trying
Once you get the base down, you can play with it endlessly. Ive added thinly sliced radishes for color, swapped cilantro for mint, and thrown in a handful of crushed peanuts when I wanted more texture. A friend of mine adds a squeeze of lime and calls it her summer version.
- Try adding matchstick carrots or daikon for extra crunch and sweetness.
- If you want it less spicy, use chili oil without the crispy bits.
- For a richer flavor, toss in a teaspoon of peanut butter with the dressing.
Pin it This salad taught me that some of the best recipes are the ones you dont overthink. Just shake it, taste it, and enjoy it while its cold.
Recipe FAQ
- → What type of cucumbers work best?
Persian or English cucumbers are ideal for their crisp texture and minimal seeds, enhancing the salad's crunch.
- → Can I adjust the heat level?
Yes, the amount of chili crisp can be tailored to your spice preference, from mild to bold heat.
- → How long should the salad be marinated?
Serving immediately retains maximum crunch, but letting it chill for 30 minutes deepens the flavors with a slight pickled note.
- → Are there suitable substitutions for soy sauce?
For gluten-free options, tamari can replace soy sauce without sacrificing umami depth.
- → What garnishes complement the salad?
Toasted sesame seeds add nuttiness, and fresh cilantro provides a bright herbal note. Thinly sliced radishes or carrots can add color and texture.