Focused recipe
Cucumber Salad
This Filipino cucumber salad features paper-thin slices dressed in a tangy vinegar mixture with fresh ginger. Also known as pipino salad, it is the perfect cool and refreshing side for fried fish and grilled meats.
Asian Filipino Pacific Updated 2/22/2010
Ingredients
Measured from the catalog payload.
- 2 pieces cucumber
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 piece red onion thinly sliced
- 2 teaspoons sugar
- 1 teaspoon ginger minced
- 6 tablespoons white vinegar
Instructions
5 cooking steps
- Wash the cucumber thoroughly and pat dry with a clean towel. Using a mandoline, vegetable peeler, or sharp knife, slice the cucumber crosswise into paper-thin rounds. Leave the skin on for color or peel if preferred.
- In a mixing bowl, combine the salt, ground black pepper, sugar, minced ginger, and vinegar. Whisk everything together until the sugar dissolves completely.
- Add the sliced cucumber and red onion to the dressing. Toss gently to coat every piece evenly.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the cucumber to absorb the dressing.
- Stir gently before transferring to a serving dish. Drain any excess liquid if the salad looks too watery. Serve cold.
Catalog details
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Appetizer, Salad, Side Dish healthy, quick, refreshing, vinegar-based Public recipe Revision 1