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Cucumber Salad

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.

⏱ Prep: 15 min ⏱ Cook: 0 min

Ingredients

  • 2 piece cucumber (English or Persian preferred)
  • 1.5 tsp salt
  • 1.12 tsp ground black pepper
  • 1 piece red onion (thinly sliced)
  • 2 tsp sugar
  • 1 tsp fresh ginger (minced (optional))
  • 6 tbsp white vinegar (or apple cider vinegar)

Instructions

  1. 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.

  2. In a mixing bowl, combine the salt, ground black pepper, sugar, minced ginger, and vinegar. Whisk everything together until the sugar dissolves completely.

  3. Add the sliced cucumber and red onion to the dressing. Toss gently to coat every piece evenly.

  4. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the cucumber to absorb the dressing.

  5. Stir gently before transferring to a serving dish. Drain any excess liquid if the salad looks too watery. Serve cold.