Ensaladang Lato (Seaweed Salad)

Hello, hungry ones!

I love the sea. It calms me down. Well nature does that to  me, but the sea is different, maybe because I grew up near the sea. I love it so much that I had a seaweed farm – my and high school buddy Joyce did that. It was an unforgettable experience: we canoed in the middle of the ocean, had lunch under the sun – in the middle of the ocean, beat the water currents as we planted seaweed, and fell into crab holes.

Seaweeds are amazing. They are versatile and important, it is actually a proper industry. Bet you don’t know that your soft drinks and hair gel have seaweed in them, as well as your cough meds!

This dish is a simple and wonderful tribute to the seaweed. It is perfect as a side salad for grilled fish, like say, blue marlin with lemon butter sauce. Or tuna steak with soy-onion sauce. Ah. Where is the sun and sand when you need them most? 😉


What you need:

  • 300 g seaweed (the grape-like, Lato species is used)
  • 1 tomato, cut into wedges
  • 3 tablespoons cane vinegar
  • 2 tablespoons brown sugar
  • salt
  • sesame oil

What to do:

1. Clean the seaweed with water. Rinse it well. Set aside.

2. Make the dressing. This is my mom’s vinaigrette-ish dressing. Mix vinegar, sugar and salt.

3. Mix the seaweed and the dressing in your serving dish, add a teaspoon (or more) of sesame oil. Add the tomatoes. Serve!


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