This simple side salad is a favorite to serve alongside some of the Philippine’s most popular grilled and fried foods. Crunchy cucumbers, sweet tomatoes and a tangy spiced dressing are a perfect cool, crisp complement to richer Filipino dishes like Lechon Kawali (crispy pork belly), Pork Tocino (sweet cured pork) and anything barbecued. Persian cucumbers and cherry tomatoes are used in this version, but feel free to use the varieties you have on hand or what looks best at the market.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup white distilled vinegar
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 2 Thai bird chiles, sliced
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 2 pounds Persian cucumbers, quartered lengthwise and sliced into 1/4-inch pieces
- 12 ounces cherry tomatoes, quartered
- 1 small red onion, finely diced
Instructions
- Combine the vinegar, fish sauce, sugar, chiles, garlic, 2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Mix until most of the sugar has dissolved. Add the cucumbers, tomatoes and onions and stir to combine. Cover and refrigerate for at least 30 minutes. The vegetables will release liquid while they soak so stir before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 49 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 447 mg |