Ludang Salad

Method

1. Steam or boil the taro until a knife enters the centre easily, then drain and cool completely before cutting into even cubes.
2. Blanch the greens briefly, cool them in clean water, and squeeze out excess moisture so the salad does not become watery.
3. Whisk calamansi, vinegar, ginger, salt, pepper, and coconut cream if using.
4. Combine the cooled taro, greens, grated coconut, and red onion in a wide bowl.
5. Pour over half the dressing and fold gently so the soft taro pieces stay intact.
6. Taste a complete bite, then add more dressing, salt, or chili in small amounts.
7. Chill 10–15 minutes only; a long rest makes the taro absorb too much acid and the greens lose freshness.
8. Serve cool as a light side for grilled fish, nilotlot, or other rich coconut dishes.