The Story Behind Filipino Seaweed Salad with Vinegar (Ensaladang Lato)
Filipino Seaweed Salad with Vinegar, commonly known as Ensaladang Lato, is a simple yet flavorful dish that originates from the coastal regions of the Philippines. This salad showcases the natural beauty and freshness of lato (Caulerpa lentillifera), a type of seaweed that resembles tiny green grapes. With its crisp and briny texture, lato is a prized ingredient in Filipino cuisine, especially in seaside communities where fresh seafood is abundant.
A Culinary Reflection of Coastal Life
The Philippines is an archipelago with over 7,000 islands, making seafood an integral part of the local diet. Coastal communities, particularly in the Visayas and Mindanao regions, have long relied on the sea for sustenance, harvesting seaweed as part of their daily meals. Lato is one of the most popular types of edible seaweed in the country, enjoyed not only for its unique texture but also for its nutritional benefits. It is rich in fiber, vitamins, and minerals, making it both a delicious and healthy addition to Filipino cuisine.
Ensaladang Lato is often served as a side dish alongside grilled fish or seafood, providing a refreshing contrast to the smoky, savory flavors of grilled dishes. The natural saltiness of the seaweed is complemented by the acidity of vinegar, the sweetness of cherry tomatoes, and the sharpness of onions. The addition of patis (fish sauce) enhances the umami depth of the salad, while a touch of sugar balances the flavors.
Traditional Preparation and Variations
Preparing Ensaladang Lato is a straightforward process that requires minimal cooking, making it an ideal dish for quick meals or gatherings. Because sea grapes are delicate, they must be handled gently to avoid bursting the tiny bulbs. They are usually rinsed in cold water to remove any grit before being tossed with the other ingredients.
The dressing for this salad typically uses coconut vinegar, a mildly sweet and tangy vinegar commonly found in Filipino households. However, some variations replace it with apple cider vinegar or calamansi juice for a different kind of acidity. Some versions of Ensaladang Lato also include finely chopped green mango for an extra layer of tartness, or salted egg for a richer, more indulgent flavor profile.
A Dish for Gatherings and Celebrations
Beyond being a simple home-cooked dish, Ensaladang Lato also holds cultural significance. It is often served at fiestas, family reunions, and communal seafood feasts known as boodle fights, where food is spread out on banana leaves and eaten with bare hands. The vibrant colors of the salad make it not only appetizing but also visually appealing, contributing to the lively presentation of Filipino meals.
A Taste of the Philippines
Ensaladang Lato is a testament to the Philippines’ rich marine resources and the ingenuity of its people in maximizing natural ingredients. With just a few elements, this dish highlights the beauty of fresh local produce, offering a taste of the sea in every bite. Whether enjoyed at a seaside eatery or prepared at home, this refreshing salad continues to be a beloved part of Filipino culinary tradition.
Filipino Seaweed Salad with Vinegar
Equipment
- Mixing bowl
- Strainer
- Serving platter
Ingredients
Salad Ingredients
- 7 oz fresh sea grapes (lato) Rinse gently to remove any grit
- 1 cup cherry tomatoes Halved for optimal texture
- ½ cup red onion Thinly sliced for a mild bite
- 2 tbsp coconut vinegar Can substitute with apple cider vinegar
- 1 tsp fish sauce Adds umami depth
- 1 tsp sugar Balances acidity
- ¼ tsp black pepper Freshly ground for best flavor
Instructions
- Rinse the fresh sea grapes (lato) thoroughly in cold water, handling them gently to avoid breaking the delicate bulbs. Drain using a strainer.
- In a mixing bowl, combine the halved cherry tomatoes and thinly sliced red onions.
- In a small bowl, whisk together the coconut vinegar, fish sauce, sugar, and black pepper until the sugar dissolves.
- Gently toss the sea grapes into the mixing bowl with the tomatoes and onions.
- Drizzle the vinegar dressing over the salad and lightly toss until evenly coated. Avoid over-mixing to prevent damaging the sea grapes.
- Transfer the salad to a serving platter and serve immediately to enjoy the fresh, crisp texture of the sea grapes.
Notes
- For an extra burst of umami, add a sprinkle of toasted sesame seeds or a few drops of calamansi juice.