Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. These types of seaweeds are sometimes called sea grapes because of its grape-like appearance.
This recipe features two different types of Lato: the small circular variety and the bigger ones with an oval shape. Choose which type you like. I had to make use of both because I got these fresh from the wet market and I wanted to taste both types while at this condition. The result was as expected; both turned out fresh and delicious. It was the best side dish for fried fish and grilled squid.
I enjoy having ensalada for my Filipino meal. I enjoy ensaladang lato as much as I liked ensaladang talong.
The good thing about making seaweed salad is its ease in preparation. It is just like making a dip for your crispy pata: combine all the ingredients in a bowl (except for the lato), mix well, and add the lato. Toss. Leave it for a few minutes to soak and then you can enjoy it.
This edible seaweed is abundant in the Philippines. The lady from the wet market where I got these from told me that these were from Batangas. I am sure that this seaweed or its similar varieties are scattered all around the country. I even read an interesting story narrating an experience in harvesting lato in Palawan. That sounds quite an adventure.
Try this Seaweed Salad Recipe (Ensaladang Lato). Let me know what you think.
- ¼ lb. lato (or sea grapes), rinsed
- 1 large plum tomato cored and diced
- 1 medium red onion, minced
- ¼ cup white vinegar
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon granulated white sugar
- In a bowl, combine vinegar, salt, pepper, sugar, tomato, and onion. Stir to mix.
- Add the lato or sea grapes. Toss. Let it stay for at last 10 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!