Side Dish: Philippines – Atsara (Pickled Papaya Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

2 medium cucumbers, seeded and thinly sliced (about 4 cups / 480 g)
1 large carrot, julienned (about 1 1 / 2 cups / 150 g)
1 / 2 small red onion, very thinly sliced
1 / 2 red bell pepper, very thinly sliced (optional)
2 tbsp (30 ml) raisins (optional)
1 / 3 cup (80 ml) cane vinegar or white vinegar
2 tbsp (24 g) sugar or coconut sugar
3 / 4 tsp kosher salt, divided
1-inch (2.5 cm) fresh ginger, cut into fine matchsticks (about 1 tbsp)
2 cloves garlic, thinly sliced
6 whole black peppercorns, lightly crushed

Instructions

Place the sliced cucumbers in a colander and toss with 1/2 teaspoon of the salt. Let sit 10 minutes to draw out excess moisture, then gently blot dry with paper towels.
Meanwhile, make the brine: In a small saucepan, combine vinegar, sugar, remaining 1/4 teaspoon salt, ginger, garlic, and crushed peppercorns. Warm over low heat, stirring just until the sugar dissolves (do not boil). Remove from heat and cool until just slightly warm or room temperature.
In a large bowl, combine cucumbers, carrot, red onion, bell pepper (if using), and raisins (if using).
Pour the cooled brine over the vegetables and toss well to coat. Cover and marinate 20–30 minutes at room temperature, or refrigerate up to 24 hours for a crisper, more flavorful slaw.
Taste and adjust seasoning with a pinch more sugar, vinegar, or salt if needed. Serve chilled or cool, well-drained alongside Chicken Adobo.