From the recipe collection
Ensaladang Mustasa
A bright Filipino mustard-greens salad with tomato, onion, calamansi, vinegar, and optional salted egg to soften the leaves’ natural bite.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Separate the mustard leaves from very tough stems and wash thoroughly. For mature greens, blanch 20–30 seconds, cool in ice water, and squeeze dry; use very young leaves raw after a brief salting.
- Cut the greens into bite-size pieces and combine with tomato, onion, ginger, chili, and salted egg if using.
- Whisk vinegar, calamansi, fish sauce, sugar, and pepper until balanced and fully dissolved.
- Pour in two-thirds of the dressing and toss so the greens are evenly seasoned.
- Rest 5 minutes, then taste the greens with tomato and salted egg together.
- Add more dressing only if needed; the mustasa should remain pleasantly peppery rather than buried under acid or salt.
- Serve the same day with grilled fish or fried food and refrigerate leftovers promptly.