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  • Prep-time: / Ready In:
  • Makes 3 cups

Commonly paired with grilled foods, ensaladang pipino is a Filipino cucumber salad that brightens the flavor of whatever it’s served alongside. Cucumber, carrot, radish, and red onion soak in a tangy pickling liquid that’s enhanced with garlic and black pepper to deliver drool-worthy results. All you have to do is stick everything in a Mason jar and let it chill for several hours before topping your meal with the eye-catching nibbles. This recipe will keep up to one week when stored in an airtight container in the refrigerator.

For more recipes that use pickled veggies, check out these tasty ideas:


  • 1 English cucumber, thinly sliced
  • ½ cup apple cider vinegar
  • ½ of a medium carrot, peeled and thinly sliced
  • ½ of a daikon radish, thinly sliced
  • ¼ of a red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons freshly ground black pepper


  1. In a large jar or glass bowl combine all ingredients. Add ½ cup water. Seal jar or tightly cover bowl. Chill at least 8 hours before serving.

Comments (3)

(4.5 from 2 votes)
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Rich Spivey1 month ago
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Love it all as this helps me plan and work with my issues.

How for some reason I cannot print like I use to.

Shellie2 months ago
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What size jar would you recommend for this? I have it in a 32 oz. Mason jar but it’s pretty snug and the liquid comes only about halfway up. I did sneak a taste before putting it in the refrigerator and it’s delicious. I can’t wait. 🙂

Courtney Davison3 weeks ago
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Hi Shellie,
We checked with the recipe developer about how far the liquid should come up. This was her response:
“The veggies tend to ‘add’ to the water overnight and you’ll see it rise, but you can also add a bit more water to soak them in. It’s okay if they’re not completely covered but it’s ideal for liquid to come up to ~80% or so.”
Hope this is helpful!

Thank you,

Courtney Davison
Editor, Forks Over Knives

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about the author

Cleodia Martinez

Cleodia Martinez is an entrepreneur and whole-food, plant-based nutritionist and the author of Ay Sus!: Whole Food Plant-Based Global Filipino Cuisine. She helps people around the world feel healthier and eat more plants by combining nutrition science with cooking and practical lifestyle skills to create lasting habit change. She is a first-generation Filipina-American currently living in the San Francisco Bay Area. Visit her website and follow her on Instagram for more information.
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