Easy Ensaladang Lato (Seaweed Salad) Recipe

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

Filipino Cookbooks:

Here’s a simple recipe for Ensaladang Lato:

Easy Ensaladang Lato (Seaweed Salad) Recipe

Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

minute

Calories

50

kcal

Total time

11

minutes

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads.

Ingredients

• 1 cup fresh lato (sea grapes/green caviar)

• 1 small tomato, diced

• 1 small red onion, thinly sliced

• 1 salted egg, chopped (optional)

• 2 tablespoons shrimp paste (bagoong), for dressing

• 2 tablespoons vinegar (preferably cane or coconut vinegar)

• 1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)

• Freshly ground black pepper, to taste

Directions

• Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
• In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
• Drain the lato from the ice water and transfer it to a mixing bowl.
• Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
• In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
• Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
• Season with freshly ground black pepper to taste.
• Transfer the Ensaladang Lato to a serving dish.

Notes

• Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
• The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

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IMAGE SOURCE: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons