Double Dipping Asian Cucumber Salad

Da hubs can't get enough of these, so I figured out how to use the marinade twice. The first batch is always devoured in one sitting, the second batch makes a happy healthy snack for the next day or two.


Need:

• 2 cucumbers/english cucumbers
• 1/2 tbsp salt
• 1/2 cup rice vinegar
• 1/8 cup water
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tbsp red pepper flakes (optional, use 1 tbsp for extra spicy)
• 1/2 tbsp granulated garlic
• 1 tsp sesame oil
• 1/2 tbsp roasted sesame seeds (optional)
  

Do:

1. Peel cucumber and half it length wise, use a small spoon to rid the seeds
2. Slice cucumbers (~1/4" thick)
3. Add salt to the cucumbers and mix well, fridge in a colander for 2 hours*
4. Mix everything else except the sesame seed in a medium bowl
5. Add cucumbers, toss to coat
6. Fridge for at least an hour
7. Drain, reserving the marinade
8. Add sesame seeds, toss
   

To Double Dip:

1. Repeat steps 1-3 above with another 2 cucumbers & 1/2 tbsp salt
2. Add the following to the reserved marinade: 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp red pepper flakes
3. Repeat steps 5-8 above, but fridge overnight and toss the marinade this time
   

* this make the cucumbers 'sweat' so the marinade is less diluted and reusable, don't forget to put something below the colander to catch the the drippings


Happy Nomming!