Ensaladang Pipino

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.

Ensaladang Pipino
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Servings Author: Lalaine Manalo
Ingredients
1/2 cup vinegar1/2 cup vinegar
2 tablespoons fish sauce2 tablespoons fish sauce
1 teaspoon sesame oil1 teaspoon sesame oil
1 tablespoon sugar1 tablespoon sugar
1 teaspoon salt1 teaspoon salt
1 Thai chili pepper minced1 Thai chili pepper minced
2 to 3 peppercorns cracked2 to 3 peppercorns cracked
2 large cucumbers washed and sliced thinly2 large cucumbers washed and sliced thinly
1/2 small red onion peeled and sliced thinly1/2 small red onion peeled and sliced thinly
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Instructions
In a bowl, combine vinegar, fish sauce, sesame oil, chilis, sugar, salt and peppercorns. Whisk together until sugar is dissolved.
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.
In a bowl, combine cucumber and onion. Add vinegar mixture and toss gently. Chill in refrigerator to allow flavors to meld.

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