Filipino Cucumber Salad
- Vegetable recipes
- Lactose free
- Peanut free
- Low calorie
This is a refreshing summer salad. In the Philippines, cane or palm vinegar would replace the rice vinegar.
Ingredients
- 2 English cucumbers or 3 or 4 field cucumbers, thinly sliced
- Half sweet red pepper thinly sliced
- Half hot pepper thinly sliced
- 3/4 cups (175 mL) rice vinegar
- 1/2 cup (125 mL) thinly sliced red onion
- 1/4 cup (60 mL) lime juice
- 2 tbsp (30 mL) fish sauce
- 2 tbsp (30 mL) finely chopped fresh coriander or mint, or 2 tbsp/30 mL each coriander and mint
- 3 cloves garlic, minced
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 tsp (7 mL) salt
- 1/4 tsp (1 mL) black pepper
Preparation
Stir together cucumbers, sweet and hot peppers, vinegar, onion, lime juice, fish sauce, coriander, garlic, sugar, salt and pepper. Let stand, stirring occasionally, for at least 2 hours. (Make-ahead: Refrigerate for up to 3 days.)
Makes 6 to 8 servings.
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