| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 142 | 1.1g | 0.3g | 29g |
| sugars | fibre | protein | salt |
| 21g | 4g | 6g | 0.7g |
Why I Love Filipino Lato Salad
Every now and then, I stumble upon a recipe that whisks me far away from the echoing hustle of New York’s concrete labyrinth, and Lato Salad is one such culinary retreat. The first time I made this vivacious Filipino dish, I was completely captivated by its medley of sea-fresh flavours, making it seem like I had somehow managed to plate the very essence of a tropical beachside. Here is a picture of this vibrant dish I put together.
A Taste of the Tropics in NYC
Highlighting Lato, a seaweed delight hailed as the green caviar of the sea, the Lato Salad is synonymous with an invigorating punch of the tropics. Deceptively simple, it brings together Lato with everyday ingredients in a staggering symphony of sweet, sour, salty, and spicy. The seamless mishmash of flavours makes it an excellent side dish, reminiscent of Thai papaya salad or a fresh Mexican Pico de Gallo with a sea-twist.
I must confess, I did draw upon some inspiration from Chef Bella Cooley, known for her innovative takes on traditional Filipino dishes. And much like her, I love the way Lato Salad unfurls the inherent beauty of uncomplicated, fresh ingredients.
A Bold Palette of Flavours
The magic of the Lato Salad lies in its joyful exploration of contrasting tastes. There’s the bright tartness of the mango cubes cutting through the natural saltiness of Lato. Then, the symphony of vinegary sour, fish sauce umami, and the vibrant heat of chilli peppers adds complexity to the dish. A sprinkle of sugar perfectly bridges these diverse components together.
This appetizing salad is the epitomical example that food needn’t be laboriously complex to be delicious; it’s all about sourcing good quality ingredients and letting their natural flavours shine.
Whether you’re serving it alongside simple grilled meats or enjoying it on a bed of steamy rice, the Lato Salad offers a refreshing bite that transports your taste buds from the bustling Big Apple to the serene seaside, one spoonful at a time.
What You’ll Need
- 2 pounds of fresh Lato (green caviar/seaweed)
- 2 large tomatoes, chopped
- 1 large onion, finely chopped
- 1 large mango, cut into small cubes
- 1/2 cup of vinegar
- 1/4 cup of fish sauce
- 1/4 cup of lemon juice
- 2 tablespoons of sugar
- 2 red chili peppers, finely chopped
- Salt and pepper to taste
Method
Step One
Buy fresh Lato (also known as green caviar or seaweed) from a local market or supermarket. You will need approximately 2 pounds for this recipe.
Step Two
Wash the Lato thoroughly under running water to remove any sand or dirt. Drain the water and set it aside.
Step Three
Chop 2 large tomatoes and 1 large onion finely. Cut 1 large mango into small cubes. Also, finely chop 2 red chili peppers. Set these aside as well.
Step Four
Prepare the dressing for your salad. In a bowl, combine 1/2 cup of vinegar, 1/4 cup of fish sauce, 1/4 cup of lemon juice, 2 tablespoons of sugar. Stir the mixture until the sugar is completely dissolved.
Step Five
Add in the chopped red chili peppers to the dressing and stir. You can adjust the amount of chili peppers based on your preference for spiciness.
Step Six
In a large salad bowl, combine the washed Lato, chopped tomatoes, onions, mangoes. Then, pour the dressing over the salad. Toss the salad to ensure that all the ingredients are evenly coated with the dressing.
Step Seven
Seal your salad with a lid or cling film and refrigerate it for at least an hour. This will help the flavors blend together.
Step Eight
Before serving, season the salad with salt and pepper according to your preference. Give it a final toss and your Lato Salad is ready to be served and enjoyed.
