Ensaladang Pipino

Method

1. Wash and dry the cucumbers. Leave thin tender skin on, but peel thick or waxed skin; halve and scrape out large mature seeds if the centers are watery.
2. Slice the cucumbers evenly into 2–3 mm rounds with a sharp knife or mandoline. Toss with the salt and stand in a colander for 10 minutes to draw off excess moisture.
3. Spread the cucumber on a clean towel and blot gently without squeezing. This keeps the slices crisp while preventing the dressing from becoming diluted.
4. Whisk the cane vinegar, cold water, fish sauce, sugar, ginger, sesame oil, and pepper until the sugar dissolves. Add the chile if using.
5. Add the onion to the dressing and refrigerate for 10 minutes; this brief soak softens its raw bite without turning the salad into a long pickle.
6. Fold in the cucumber and chill for 15–30 minutes, tossing once. Do not leave it for hours if you want a distinctly crisp salad.
7. Lift the cucumber and onion into a serving bowl with just enough dressing to coat. If liquid has accumulated, drain it rather than adding more salt, and serve cold beside grilled or fried food.