From the recipe collection
Ensaladang Lato (Seaweed Salad)
Refreshing salad of lato sea grapes with tomatoes, onion and a light vinegar dressing.
- Prep time
- 15m
- Cook time
- 0m
- Yield
- 3–4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wash and drain the lato and other produce thoroughly, cut everything evenly and keep the dressing separate until serving.
- Keep the lato in cold water until just before serving, then drain very well.
- In a small bowl, mix together the vinegar or calamansi juice, fish sauce, sugar and pepper.
- In a serving bowl, combine the lato, tomato, onion and ginger if using.
- Drizzle the dressing over and toss quickly just before serving so the sea grapes do not shrivel too much.
- Let the prepared lato stand with the dressing for no more than 5–10 minutes before serving so it stays crisp.
- Dress Ensaladang Lato (Seaweed Salad) just before serving, taste once more and refrigerate any perishable remainder within 2 hours.