Filipino Cucumber and Vinegar Salad (Ensaladang Pipino)
A refreshing and tangy Filipino side dish that perfectly complements grilled or fried dishes. Made with crisp cucumbers, onions, and a punchy vinegar dressing, this salad brings a balance of acidity, sweetness, and mild heat.
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Whisk or Spoon for Mixing
Ingredients
Main Ingredients
- 2 large cucumbers Thinly sliced
- 1 small red onion Thinly sliced
- 2 tablespoons coarse salt For drawing out moisture from cucumbers
Dressing
- ¼ cup cane vinegar Can substitute white vinegar or apple cider vinegar
- 1 tablespoon sugar Adjust to taste
- ½ teaspoon black pepper Freshly ground
- 1 teaspoon fish sauce Optional, for extra umami
- 1 small red chili Thinly sliced, optional for heat
Instructions
- Place the thinly sliced cucumbers in a mixing bowl and sprinkle with coarse salt. Let sit for 10 minutes to draw out water, then gently squeeze out the excess liquid and rinse under cold water.
- In a separate small bowl, whisk together the cane vinegar, sugar, black pepper, and fish sauce (if using) until the sugar dissolves.
- Combine the drained cucumbers, red onions, and sliced chili in a mixing bowl. Pour the vinegar dressing over and toss well to coat.
- Let the salad sit for at least 5 minutes before serving to allow the flavors to meld.
Notes
- For a milder flavor, soak the red onions in ice water for a few minutes to reduce the sharpness before mixing into the salad.
Nutrition
Calories: 42kcalCarbohydrates: 9gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 3610mgPotassium: 250mgFiber: 2gSugar: 6gVitamin A: 136IUVitamin C: 12mgCalcium: 30mgIron: 0.5mg
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