From the recipe collection
Talbos ng Kamote Salad
Blanched sweet-potato leaves tossed with tomato, red onion, calamansi, vinegar, and bagoong for a bright, tender vegetable side.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Pick over the shoots and remove tough stems, damaged leaves, and any insects.
- Wash in several changes of clean water.
- Blanch in vigorously boiling water for 30–45 seconds, only until bright green and tender.
- Drain immediately and cool briefly in cold water, then squeeze very gently.
- Mix tomato, onion, vinegar, calamansi, bagoong or fish sauce, sugar if using, pepper, and chili.
- Toss with the leaves shortly before serving.
- Rest 5 minutes, taste, and adjust sourness or salt.
- Serve with grilled or fried fish and rice.