If you've had Korean cucumber salad, this Filipino version will feel familiar: same crunchy, vinegary base, just lighter and a little less spicy.
It comes together in minutes and it's built for pairing, grilled meats, fried fish, or a big pot of rice all get a lift from something this crisp and tangy sitting next to them.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
If I'm frying anything, this salad is non-negotiable, it has to be on the table. It's also the easiest way I get my kids and husband to eat some kind of vegetable without a fight.
A spoonful of my chili garlic oil stirred in takes it up a notch if you want more heat.
Jump to:
Why You’ll Love This
- Ready in 10 minutes with ingredients you already have
- Cuts through anything fried, this is the first thing I make when frying
- An easy way to get vegetables onto the table without complaints
- No cooking, no heating up the kitchen
- Tastes better after 30 minutes in the fridge, so it's easy to make ahead
What Is Filipino Cucumber Salad?
Filipino Cucumber Salad (Ensaladang Pipino) is a simple vinegar-based salad made with sliced cucumbers, onions, and a lightly sweetened dressing. Unlike creamy cucumber salads, this version is bright, crunchy, and tangy, a classic side for Filipino grilled and fried dishes.
Ingredients You'll Need
- Cucumbers: Long English or Japanese cucumbers work best for their crisp texture.
- Red Onion: Adds a mild sweetness and crunch.
- Vinegar: Preferably cane or white vinegar for that tangy zing.
- Sugar: Balances the acidity for a perfectly harmonious flavor.
- Salt or Fish Sauce: Enhances the overall taste, with ground black pepper to taste.
- Chopped Cilantro or Spring Onions: For a fresh garnish, optional but recommended!
See recipe card for quantities.
Substitution and Addition
- Tomatoes: Add diced tomatoes for extra color and sweetness.
- Chili Peppers: For those who like a bit of heat!
- Sesame Oil: Drizzle for an Asian-inspired twist.
How To Make Filipino Cucumber Salad
- Prepare the Cucumbers: Slice cucumbers thinly and place in a bowl.
- Add Onions: Toss in thinly sliced red onions.
- Make the Dressing: In a separate bowl, mix vinegar, sugar, salt or fish sauce, and black pepper.
- Combine: Pour the dressing over the cucumbers and onions, tossing to coat evenly.
- Garnish: Sprinkle with chopped cilantro or spring onions before serving.
Variations and Serving Ideas
- Add diced tomatoes for extra color and sweetness
- Toss in chopped chili if you like heat
- Drizzle with sesame oil for an Asian-inspired twist
- Mix in mango or pineapple for a sweet-tangy version
- Add a spoon of mayonnaise or yogurt for a creamy variation
- Serve with Chicken Inasal, Huli-Huli Chicken, pork barbecue, fried fish, adobo, or pancit.
Storage Instruction
Store leftovers in an airtight container in the refrigerator for 2–3 days.
The cucumbers will release more liquid as they sit, but the flavor actually deepens.
Rose's Top Tips
- Use fresh, firm cucumbers for the best crunch
- Chill for 30 minutes before serving for peak flavor
- Adjust vinegar and sugar to your taste. Balance matters
- Don’t overdress; the cucumbers release liquid on their own
Recipe FAQs
Pipino salad, also called Ensaladang Pipino, is a Filipino cucumber salad made with sliced cucumbers, onions, vinegar, and seasoning. It’s commonly served as a refreshing side dish with grilled or fried Filipino foods.
Filipino cucumber salad is vinegar-based and lightly sweet, while Korean cucumber salad (Oi Muchim) usually includes gochugaru, garlic, and sesame oil. The Filipino version is simpler, brighter, and designed to balance rich dishes.
No. English or Japanese cucumbers have thin skins that don’t need peeling. Leaving the skin on helps the salad stay crunchy and fresh.
Cucumbers naturally release water as they sit in vinegar. To reduce this, slice them just before mixing or serve the salad within a few hours of making it.
Yes, but for best texture, make it no more than 2–3 hours ahead. Longer chilling improves flavor but slightly softens the cucumbers.
Cane vinegar is traditional, but white vinegar or rice vinegar are common substitutes and still produce authentic flavor.
It should be balanced - tangy first, lightly sweet, and refreshing. It should never taste overly sugary or harshly sour.
More Filipino Vegetable Recipes To Try Next
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Filipino Cucumber Salad (Pipino Salad)
Equipment
- 1 bowl
Ingredients
- 2 cups cucumbers thinly sliced
- 1 small red onion thinly sliced
- ¼ cup tablespoons vinegar preferably cane or white vinegar
- 1 tablespoon sugar or sugar substitute
- Salt or fish sauce and pepper to taste
- Chopped cilantro or spring onions for garnish optional
Instructions
- Slice the cucumbers thinly using a sharp knife or a mandoline slicer. Place them in a mixing bowl.2 cups cucumbers
- Thinly slice the red onion and add them to the bowl with the cucumbers.1 small red onion
- In a small bowl, whisk together vinegar, sugar, salt, and pepper until the sugar is dissolved.¼ cup tablespoons vinegar, 1 tablespoon sugar or sugar substitute, Salt or fish sauce and pepper to taste
- Pour the dressing over the cucumbers, onions. Toss gently to coat everything evenly with the dressing.
- Cover the bowl with plastic wrap or transfer the salad to a sealed container. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, garnish with chopped cilantro or spring onions if desired. Serve cold as a refreshing side dish alongside your favorite Filipino grilled or fried dishes.Chopped cilantro or spring onions for garnish
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Freshness Matters: Use the freshest cucumbers for the best crunch.
- Chill Before Serving: Letting the salad sit in the fridge for about 30 minutes enhances the flavors.
- Adjust to Taste: Feel free to tweak the vinegar and sugar ratios to match your palate.
