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, adjust to taste

11 - 1 teaspoon toasted sesame seeds

# How To Make It:

01 - Place the thinly sliced cucumbers and scallions into a large bowl or a shaker container with a secure lid.

02 - In a small bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, granulated sugar, kosher salt, and freshly ground black pepper until the sugar dissolves.

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

04 - Secure the lid tightly and shake vigorously for 20 to 30 seconds to evenly coat the vegetables with dressing.

05 - Transfer to a serving dish, top generously with chili crisp, sprinkle with toasted sesame seeds and optional cilantro, then serve immediately for maximum crunchiness or refrigerate up to 30 minutes for a more pickled flavor.

# Expert Advice:

01 -

Ready in 10 minutes, and honestly the shaking part is kind of fun.
That chili crisp moment at the end is where the magic happens—crispy, spicy, and addictive.
Works with almost any protein you're already cooking, so it fits into any dinner.

02 -

If your cucumbers release too much water, the salad gets soggy—this is why using English or Persian varieties matters, and why serving it quickly makes a difference.
Chili crisp brands vary wildly in heat and ingredient quality, so taste what you have before dumping it all on; you can always add more.

03 -