Pin It My neighbor brought over a jar of chili crisp last summer, and I honestly didn't know what to do with it until I made this salad. The first bite—cool cucumbers, that sharp vinegar hit, and then the warm, spicy finish—completely changed how I think about simple sides. It's the kind of dish that feels fancy without any fuss, and it's become my go-to when I need something that tastes like it took effort but really didn't.
I made this for a potluck once and brought it in a jar to shake right before serving, and people kept coming back to ask what it was. Watching someone's face light up when they got that combination of cool crunch and spicy warmth made me realize how underrated a good salad can be.
Ingredients
- Persian or English cucumbers: These are thinner-skinned and have fewer seeds than regular cucumbers, so they stay crisp and don't get watery in the dressing.
- Rice vinegar: Milder than regular vinegar, it gives you tang without harshness.
- Low-sodium soy sauce: The backbone of the dressing—it's salty and savory without overwhelming everything else.
- Toasted sesame oil: A little goes a long way; this is where the nutty depth comes from.
- Chili crisp: This is the star. Buy a good one or make your own if you're feeling ambitious.
- Scallions: Fresh, mild onion flavor that doesn't compete with the chili crisp.
Instructions
- Get your vegetables ready:
- Slice your cucumbers thin—think almost translucent if you can manage it. Thinly slice the scallions too, and if you're using cilantro, give it a rough chop.
- Make the dressing:
- Whisk the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper together in a small bowl. The sugar should dissolve completely, which takes just a few seconds of stirring.
- The shake (the fun part):
- Put the cucumbers and scallions in a bowl or a container with a tight lid, pour the dressing over them, and shake for 20 to 30 seconds. You'll hear the cucumbers moving around, and that's exactly what you want—the dressing gets distributed evenly and the vegetables start to soften just enough.
- Finish and serve:
- Transfer everything to a serving bowl, then spoon the chili crisp generously over the top. Sprinkle with sesame seeds and cilantro, and serve right away if you want maximum crunch, or let it sit in the fridge for up to 30 minutes if you prefer a softer, more pickled texture.
Pin It There's something about a salad this simple that makes you slow down and actually taste it. My kids, who usually push vegetables to the side of their plate, have been known to ask for seconds of this one—and that's when I knew it was a keeper.
Variations and Swaps
Add thinly sliced radishes or carrots for color and extra crunch, or throw in some thinly shaved red onion if you like a sharper bite. You can also sub in lime juice for half the rice vinegar if you want it more citrusy, or use peanut oil instead of sesame oil for a slightly different nutty flavor. The framework stays the same, but the details are flexible.
Timing and Make-Ahead
This salad is best served within a few minutes of shaking, when everything is still snappy. If you need to make it ahead, keep the dressing separate and toss it with the cucumbers just before serving. The chili crisp and sesame seeds should always go on at the last second.
Pairing and Serving Ideas
This works beautifully alongside grilled chicken, fish, or pork, and it's especially good with noodle dishes or rice bowls where it cuts through richness with its brightness. I've served it at summer barbecues, potlucks, and quiet weeknight dinners, and it never feels out of place.
- Pair it with any grilled protein for a balanced meal.
- Serve it cold alongside warm rice or noodles for temperature contrast.
- Use it as a topping for tacos or rice bowls to add crunch and flavor.
Pin It This recipe taught me that the simplest dishes are often the ones people remember most. Keep it on your rotation, and it'll become one of those things you make without thinking.
Recipe FAQs
- → What type of cucumbers work best?
Persian or English cucumbers are ideal because of their thin skin and minimal seeds, which keep the salad crisp and fresh.
- → Can I adjust the heat level?
Yes, simply adjust the amount of chili crisp to suit your preferred spice intensity.
- → Is it possible to prepare in advance?
For a more pickled flavor, let the salad marinate in the fridge for up to 30 minutes; however, serving immediately preserves maximum crunch.
- → What are good additions for extra texture?
Thinly sliced radishes or carrots add color and crunch, enhancing the overall texture.
- → How should the salad be served?
Serve as a vibrant side alongside grilled meats, rice dishes, or noodles for a spicy, refreshing contrast.