Save I discovered this salad by accident on a sweltering afternoon when I had three Persian cucumbers, a bottle of rice vinegar, and absolutely zero energy to cook. My friend had just mentioned the original Logan salad in passing, and something about shaking vegetables in a container felt strangely appealing—like a shortcut that might actually work. Ten minutes later, I was holding a lid-topped bowl, shaking it like a snow globe, and the sound of crunching vegetables mixed with bright dressing made me grin. The chili crisp on top transformed what could have been plain into something I now crave constantly.
The first time I made this for a dinner party, I brought it in the shaker container itself and let guests shake it one more time at the table. The ritual of it made them pause and smile—such a small thing, but suddenly the salad felt interactive and fun instead of just another side dish sitting quietly on the buffet.
Ingredients
- Persian or English cucumbers: These are crisp and less watery than standard slicing cucumbers, so they hold their crunch longer once dressed.
- Rice vinegar: Its gentle acidity won't overpower the delicate vegetable flavors the way distilled vinegar would.
- Soy sauce: Use low-sodium so the salt stays balanced and the vegetable flavors shine through.
- Toasted sesame oil: A teaspoon is enough to add warmth and nuttiness—it's potent, so resist the urge to pour.
- Chili crisp: This is the showstopper, adding texture, heat, and visual appeal all at once.
- Sesame seeds: Toasted ones taste so much better than raw, with a deeper, almost buttery quality that makes a real difference.
- Scallions and cilantro: Fresh aromatics that brighten everything up without requiring you to do much beyond chopping.
Instructions
- Slice and load:
- Thinly slice your cucumbers and scallions, then place them in a large bowl or shaker container. The thinner you slice them, the faster they absorb the dressing.
- Mix the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper in a small bowl until the sugar dissolves completely. Taste it straight from the whisk—it should taste bright, slightly salty, and balanced.
- Dress and shake:
- Pour the dressing over the cucumbers and scallions, then secure the lid tightly. Shake vigorously for 20 to 30 seconds, listening for the sound of everything moving around inside. This even coating is the whole point of the shaking method.
- Plate and garnish:
- Transfer to a serving platter and top generously with chili crisp, sesame seeds, and cilantro if you're using it. Serve immediately for maximum crunch, or let it sit in the fridge for up to 30 minutes if you prefer a slightly softer, more marinated texture.
Save My neighbor once asked for this recipe after eating a bowl at a summer gathering, and now she makes it for every family dinner. There's something about the combination of crisp, zesty, spicy, and nutty that just makes people happy—it's simple enough to feel effortless but interesting enough to taste thoughtful.
The Magic of the Shake Method
Using a shaker container instead of tossing in a bowl is more than just novelty—it distributes the dressing more evenly and quickly than you could by hand, and there's zero waste since everything stays contained. The vigorous shaking also lightly breaks down the cucumber edges just enough to help them absorb flavor while keeping them snappy. It's become my favorite way to dress any quick salad, honestly.
Heat Level and Chili Crisp Choices
Chili crisp is my favorite shortcut ingredient because it adds spice, texture, and visual drama without any extra work. Different brands vary wildly in heat level and flavor profile—some are smoky, others fruity, some brutally spicy—so taste yours before dumping the whole amount in. Start with a tablespoon and adjust based on how your guests handle heat and your own preferences.
Timing and Storage Tips
This salad is all about crunch, which means timing matters more than with most recipes. If you're serving it at a specific time, slice your cucumbers no more than an hour ahead and keep them uncovered in the fridge so they don't steam. The dressing can be mixed up to a full day in advance, and the two components come together in seconds.
- For a potluck, pack the dressed salad in the shaker container and wait to add chili crisp and sesame seeds until you arrive.
- If you're making this ahead for a meal, consider slicing the cucumbers at the last possible moment to preserve maximum crunch.
- Leftovers soften up quickly, but they still taste delicious as a chilled side or even tossed through grain bowls the next day.
Save This salad reminds me that the best dishes are often the simplest ones—where each ingredient matters and the technique is more important than the ingredient list. Keep it in your back pocket for those moments when you need something bright and craveable in minutes.
Common Questions
- → What type of cucumbers work best?
Persian or English cucumbers are ideal due to their thin skin and crisp texture, which hold well when sliced thin.
- → Can chili crisp be adjusted for spice levels?
Yes, the amount of chili crisp can be increased or decreased to suit your preferred heat intensity.
- → How should the salad be served for best texture?
Serving immediately keeps the cucumbers crunchy, but letting it marinate up to 30 minutes softens flavors for a pickled taste.
- → Are there any suggested additions to vary the salad?
Thinly sliced radishes or carrots add color and extra crunch, while fresh cilantro offers a bright herbal note.
- → What dishes pair well with this salad?
This salad complements grilled meats, rice dishes, and noodles, enhancing meals with fresh, spicy, and tangy flavors.