As we are in the smack of grilling season, I’ve been keeping a steady supply of this Filipino-style cucumber salad in the refrigerator. Crisp, refreshing and simple to make, ensaladang pipino makes the perfect accompaniment to the barbecued meats and grilled seafood we’ve been chowing down this summer.
Servings Author: Lalaine Manalo
1/2 cup vinegar
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon salt
1 Thai chili pepper minced
2 to 3 peppercorns cracked
2 large cucumbers washed and sliced thinly
1/2 small red onion peeled and sliced thinly
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In a bowl, combine vinegar, fish sauce, sesame oil, chilis, sugar, salt and peppercorns. Whisk together until sugar is dissolved.
In a bowl, combine cucumber and onion. Add vinegar mixture and toss gently. Chill in refrigerator to allow flavors to meld.