Save to Pinterest I was slouched on the couch scrolling through food videos when I saw someone violently shaking cucumbers in a jar, and I sat up. The next day I tried it with whatever was in my fridge—cucumbers, a splash of vinegar, some soy sauce—and shook it like I was mad at it. When I opened the lid, the smell hit me first: sharp, bright, a little sweet. I ate the whole bowl standing at the counter.
I made this for a cookout once and someone asked if I bought it from a restaurant. I just laughed and said I shook it in a plastic container ten minutes ago. Now every time I bring it somewhere, people ask for the recipe, and I have to explain that the secret is literally shaking it really hard. It sounds ridiculous, but it works.
Ingredients
- Persian or English cucumbers: Thin-skinned and crisp, they don't need peeling and stay crunchy even after tossing.
- Scallions: They add a mild sharpness without overpowering the cucumbers, and the green parts look pretty.
- Rice vinegar: It's gentler than white vinegar and has a slight sweetness that balances the soy sauce.
- Low-sodium soy sauce: You control the salt better this way, and it won't make the salad taste like the ocean.
- Toasted sesame oil: A little goes a long way—it smells nutty and makes everything taste richer.
- Sugar: Just enough to round out the acidity and keep the dressing from being too sharp.
- Chili crisp: This is where the magic happens—crunchy, spicy, oily, and impossible to stop eating.
- Sesame seeds: Toasted ones add a quiet crunch and make it look like you tried harder than you did.
- Cilantro: Optional, but if you like it, it adds a fresh pop that cuts through the heat.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without them falling apart, and chop the scallions into little rings. Toss them into a big bowl or a container with a lid that actually seals.
- Make the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until the sugar disappears. It should smell bright and a little salty.
- Shake it up:
- Pour the dressing over the cucumbers, snap the lid on tight, and shake it like you're trying to wake it up. Twenty to thirty seconds of real effort.
- Finish and serve:
- Dump it onto a plate or into a bowl, spoon chili crisp over the top, and sprinkle sesame seeds and cilantro if you're using it. Eat it right away or let it sit for a bit if you want it more pickled.
Save to Pinterest The first time I made this for my sister, she ate it straight from the bowl with chopsticks and didn't say a word until it was gone. Then she looked up and said, make this again next week. It's been in my rotation ever since.
What to Serve It With
This salad works next to almost anything that needs a bright, crunchy contrast. I've had it with grilled chicken, fried rice, ramen, even next to a sandwich when I wanted something cold and snappy. It doesn't compete, it just makes everything else taste better.
How to Store It
You can keep leftovers in the fridge for a day, maybe two, but the cucumbers will start to soften and release water. I usually just make what I'll eat that day. If you do store it, drain off some of the liquid before serving again and add a fresh spoonful of chili crisp to wake it back up.
Ways to Mix It Up
Once you get the base down, you can play with it. I've added thinly sliced radishes for more crunch and color, or a handful of shredded carrots when I had them. Sometimes I'll toss in a pinch of red pepper flakes if I'm out of chili crisp, or swap the cilantro for mint when I'm feeling it.
- Lightly smash the cucumbers with the flat side of a knife before slicing for more surface area and better dressing absorption.
- Add a splash of lime juice if you want it more citrusy and less vinegar-forward.
- Try it with thinly sliced jalapeño if you want heat that's fresher and sharper than chili crisp alone.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing, even when you're winging it. Keep the ingredients around and you'll always have something fast, crunchy, and way better than it has any right to be.
Recipe FAQs
- → What type of cucumbers work best?
Medium Persian or English cucumbers are ideal for their thin skins and crisp texture, perfect for thin slicing and tossing.
- → Can the salad be prepared ahead of time?
Yes, letting it marinate in the fridge up to 30 minutes enhances the flavors and softens the cucumbers slightly without losing crunch.
- → How can I adjust the heat level?
Modify the amount of chili crisp added to the salad to suit your preferred spice tolerance, ranging from mild to bold.
- → Are there alternative garnishes?
Toasted sesame seeds add nutty crunch, while optional fresh cilantro brings a bright, herbal touch. You could also experiment with thinly sliced radishes or carrots.
- → Is soy sauce required in the dressing?
Soy sauce or tamari provides savory depth; use gluten-free tamari to keep the dish gluten-free if needed.