Filipino Cucumber Salad (Pipino Salad)
A refreshing Filipino side dish made with crisp cucumbers, onions, and a tangy vinegar dressing. Perfect with grilled meats, rice dishes, and rich mains.
Servings: 5 people
Calories: 43kcal
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
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.
Nutrition
Calories: 43kcal | Carbohydrates: 10.4g | Protein: 1.3g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 7758mg | Potassium: 237mg | Fiber: 1.4g | Sugar: 5.9g | Calcium: 44mg | Iron: 1mg
