Pipino Salad: Fresh Filipino Cucumber Salad Recipe (Ready in 15 Minutes)

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Pipino Salad, a refreshing Filipino cucumber salad, is a perfect blend of crisp vegetables and tangy dressing that brings a burst of freshness to any meal. This simple yet flavorful dish is a staple in Filipino households, especially during warm weather. With its light and crisp texture, it serves as an excellent side dish that complements both grilled meats and fish dishes.

Difficulty: Easy
Prep Time: 12 minutes
Cooking Time: 3 minutes
Total Time: 15 minutes
Servings: 4-6 people

Ingredients

  • 3 large cucumbers (pipino), thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 medium tomatoes, cut into wedges
  • 1/4 cup white vinegar
  • 2 tablespoons fish sauce (patis)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sugar (optional)
  • Salt to taste
  • 2-3 Thai chili peppers, sliced (optional)

Instructions

  1. Prepare the Cucumbers:
    • Wash the cucumbers thoroughly and pat dry
    • Cut off both ends and slice them thinly (about 1/8 inch thick)
    • If desired, use a fork to score the cucumber skin before slicing for decorative effect
  2. Prepare the Other Vegetables:
    • Peel and thinly slice the red onion into rings
    • Wash and cut tomatoes into wedges
    • If using, slice the Thai chili peppers thinly
  3. Make the Dressing:
    • In a small bowl, combine white vinegar and fish sauce
    • Add ground black pepper and sugar (if using)
    • Stir until sugar dissolves completely
  4. Assemble the Salad:
    • In a large bowl, combine sliced cucumbers, onions, and tomatoes
    • Pour the dressing over the vegetables
    • Gently toss all ingredients until well combined
    • Add salt to taste
    • If using, add sliced Thai chili peppers
  5. Final Touch:
    • Cover the bowl and refrigerate for at least 10 minutes before serving
    • Toss once more before serving

Additional Tips

  1. Selection and Storage:
    • Choose firm, dark green cucumbers without blemishes
    • Store unused cucumbers in the refrigerator’s crisper drawer
    • This salad can be made ahead and stored in the refrigerator for up to 24 hours
  2. Preparation Tips:
    • To reduce bitterness, remove cucumber seeds if desired
    • For a less intense onion flavor, soak sliced onions in cold water for 10 minutes
    • Use a mandoline slicer for uniform cucumber slices
    • If the fish sauce is too strong, reduce the amount and adjust with salt
  3. Serving Suggestions:
    • Serve chilled for the best taste
    • Perfect accompaniment to grilled dishes like inihaw na liempo (grilled pork belly)
    • Can be enjoyed as a light lunch with steamed rice
    • Makes an excellent side dish for Filipino barbecue or fried fish
  4. Variations:
    • Add julienned carrots for extra color and crunch
    • Include sliced green mangoes for additional tartness
    • Substitute cane vinegar for white vinegar for a different flavor profile

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