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.

  • 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)


  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!