Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. In this recipe, I have featured two types of seaweeds: the small circular ones commonly known as "lato" and the other one that forms like miniature tree branches which is called agar-agar. I came early in the wet market, luckily I got these seaweeds in fresh condition and I wanted to taste both types specially the agar-agar that was told to add more texture and crunch to the salad.
Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. In this recipe, I have featured two types of seaweeds: the small circular ones commonly known as "lato" and the other one that forms like miniature tree branches which is called agar-agar. I came early in the wet market, luckily I got these seaweeds in fresh condition and I wanted to taste both types specially the agar-agar that was told to add more texture and crunch to the salad.
The side dish turned out fresh, colorful and delicious. It was best partnered with the grilled fish I have made, a perfect Filipino meal to enjoy anytime.
here are the Ingredients
2 cups fresh lato and agar-agar
¼ cup onions, chopped
¼ cup tomatoes, chopped
2 tbsp. native vinegar
2 tbsp. calamansi juice
½ tsp. salt
¼ cup green mango (grated)
salted egg
DIRECTIONS ON HOW TO MAKE LATO SALAD
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If seaweeds is uncut, cut into 1/2-inch-wide strips.
In a smal bowl stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds and drizzle calamansi juice.
Transfer to a serving plate and top with salted eggs or green mango cut into bite size pieces.
