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!


  1. This looks so good. I can't wait to try it.

  2. This looks delicious! I think I might try. Thanks for the recipe!!