Cucumber, chili and tomato salad

Cucumber, chili and tomato salad

About 10 days ago, I cooked a batch of Southern style fried chicken but with a totally Asian take. While the texture was the same as traditional Southern style fried chicken, the aroma, color and flavors were totally different.

To accompany the fried chicken, I made a simple salad. The dressing? Oil free. Just lemon juice, sugar and patis (fish sauce). Don’t look shocked. Once mixed with the onions, chili and cilantro, the effect was wonderful.


  • 1 cucumber, peeled and cut into half-inch cubes
    4 tomatoes, cut into half-inch cubes
    1 finger chili, sliced thinly
    12 to 15 onion leaves, cut into half-inch lengths
    1 small onion, roughly chopped
    juice of half a lemon (I used native lemon, the one with the green peel)
    ½ tsp. of patis (fish sauce) or salt if you prefer vegetarian
    1 tbsp. of sugar
    cilantro leaves, for garnish


  1. Place all the salad ingredients, except the cilantro, in a bowl. Toss gently using your fingers. Sprinkle the cilantro on top before serving.

Prep time (duration): 5 minutes

Number of servings (yield): 4

  • lemon

    Will definitely try this. Since the day I tasted this salad made by a friend, and combined with inihaw na tanigue,I have made cilantro a regular in our freezer.

    • lorie

      hi masarap sya tamang tama n magpartner sla ng fried chicken appetizer i love it..cucumber tomato salad try add manibalang na mangga masarap sya.. i partner din sa pritong isda..tnx.

      • http://none Crisma

        Does it really have to be patis, Connie? O sige na nga, I believe you and I think this is one of those that I have to try one of these days. Thanks.

  • Zynnie

    Like an Asian pico de gallo ;) Looks very refreshing. Can’t wait to try it with fried fish too!