Our local version of green salad, the ensaladang Pinoy is equally healthy as its foreign favorite garden salad counterpart. And like any other garden salad, the ingredients can easily be picked from your backyard garden.
But unlike the foreigners’ taste palettes, we Filipinos like our green salads with a pinch of salty flavor. Like any other garden salad, it’s organic and healthy.
We Filipinos want to try any and every vegetables to make an ensalada. There is the ensaladang ampalaya for a bitter taste, the ensaladang talong one of the common ensalda you can enjoy even if you are eating in a turo turo.
In this healthy recipe, we will use the very nutrition packed little leaves of malunggay and kangkong.
INGRIDIENTS:
- Malunggay (leaves only)
- Cucumber
- Kangkong (leaves only)
- Kinchay
- Tomatoes
- Onion
- Singkamas
DRESSING:
- ¼ cup of sugar
- ¼ cup of vinegar
- 1 tablespoon of fish sauce
- ½ tablespoon of salt
- ¼ tablespoon ground black pepper
PREPARATION:
- Steam the kangkong and malungay leaves.
- Let it cool. (you can save the juice and drink it when it cools. The juice has lots of vitamins and minerals)
- Slice the tomatoes in small squares (do not include the seeds), onions (into small squares too), singkamas and cucumber
- Mixed all the vegetables.
- As you mix the vegetables, pour in the dressing mixture.
- Add the chopped kinchay for additional aroma.
- You can also add egg if you want to add more garnishing.
- Your ensaladang pinoy is ready to serve.
