Ensaladang Lato is a Filipino seaweed salad made with fresh sea grapes (lato), halved cherry tomatoes, red onion, and a sharp coconut-vinegar dressing. It comes together in 10 minutes with no cooking. Pair it with grilled fish or a fried egg on rice and it holds its own as a full meal.
Before you start
The only real technique here is handling the sea grapes gently. Each tiny bulb is filled with liquid โ press too hard and they burst, turning the salad watery and limp instead of crisp and briny. Use your hands or a soft silicone spatula when tossing, and keep the movements slow. The second thing that matters is dissolving the sugar fully into the vinegar dressing before it touches the seaweed. Undissolved sugar sits in gritty pockets and throws off the balance of the whole bowl.
Ingredient notes
- Fresh sea grapes (lato): Sold at Filipino grocery stores, some Asian supermarkets, and online. They should be bright green and plump โ avoid any that look yellowed or deflated. Frozen lato loses its signature pop, so fresh is the only version worth making here.
- Coconut vinegar: Milder and slightly sweeter than white vinegar. Find it at Filipino or Southeast Asian grocery stores. Apple cider vinegar is the closest swap in terms of acidity level.
- Fish sauce (patis): Adds salt and umami at the same time. If you need a vegan version, substitute an equal amount of soy sauce โ the flavor shifts slightly but the balance holds.
If something goes sideways
- The salad tastes flat: Sea grapes are naturally salty, but that saltiness fades if they were stored in fresh water too long. Taste before serving and add a small extra splash of fish sauce or a pinch of salt to bring it back.
- The dressing pools at the bottom: This usually means the sea grapes were not fully drained. Shake the strainer well and let them sit for a minute before tossing โ excess water dilutes the dressing immediately.
- The onion is too sharp: Raw red onion can overpower the delicate seaweed. Soak the sliced onion in cold water for 5 minutes, then drain before adding it to the bowl.
- The sea grapes look wilted after dressing: The vinegar starts breaking down the bulbs quickly. Dress it at the table โ a pre-dressed salad goes limp fast and there is no recovering the texture once it is gone.
- You cannot find lato anywhere: There is no true substitute that replicates the texture. If you are making this for a crowd and supply is uncertain, order online with a few days of lead time.
Keeping it fresh
Store undressed components separately in the refrigerator. The sea grapes keep well for up to two days submerged in a small amount of cold water in a covered container โ change the water daily. The sliced tomatoes and onion can sit together in a sealed container for one day without losing much quality. Once dressed, the salad should be eaten within 30 minutes. After that the vinegar softens the bulbs and the whole texture changes. If you are packing this for lunch, carry the dressing in a small jar and pour it on just before eating.
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
- ยฝ 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
- ยผ 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.
Nutrition
Your questions, answered
Where can I buy fresh sea grapes (lato) in the US?
Your best bet is a Filipino grocery store or a large Asian supermarket with a Filipino section. Some online retailers ship fresh lato overnight โ search for โfresh lato seaweedโ and check the harvest date before ordering.
Can I make this salad ahead of time for a party?
Prep all the components ahead, but hold off on dressing until right before serving. The sea grapes start to deflate within 30 minutes of contact with the vinegar, so assembling early will cost you the texture that makes this salad worth eating.
Is this salad filling enough to eat as a main dish?
On its own it is light, but it becomes a solid meal when served over steamed rice alongside a piece of grilled or fried fish. A salted egg on the side adds protein and richness without any extra cooking.
What does lato actually taste like if I have never had it?
It tastes like a clean, mild version of the ocean โ briny but not fishy โ with a satisfying pop when you bite into each bulb. The texture is the main event; the flavor is subtle enough that the vinegar dressing does most of the seasoning work.
Can I use regular white vinegar instead of coconut vinegar?
You can, but cut the amount slightly โ white vinegar is sharper and will dominate the dressing. Start with 1ยฝ tablespoons instead of 2 and taste before adding more.
Does this recipe work without fish sauce for a vegan version?
Yes. Swap the fish sauce for an equal amount of soy sauce or a light tamari. The umami depth is slightly different but the dressing still works well with the seaweed and tomatoes.