Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Ensaladang Pipino at Kamatis (Cucumber Tomato Salad)
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 46
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 462 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 1 grams
- Sugar
- 7 grams
- Protein
- 2 grams
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
-
- Nutritional Analysis
- Per Serving
- Calories
- 46
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 462 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 1 grams
- Sugar
- 7 grams
- Protein
- 2 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
