Category Archives: Salad Recipes

Filipino-style Fruit Salad


5 c fruit cocktail
1 ½ c pineapple chunks
1 ½ c lychees
1 c shredded coconut
1 ½ c heavy cream
1 c cream cheese
optional: 1 ½ c cubed apples, 1 c unsalted almonds

In a bowl, mix the cream and cream cheese until you get a smooth, sauce-like texture. Drain the fruit cocktail, lychees, and pineapple chunks, then pour into the cream mixture with the other ingredients. Mix well and chill overnight.

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Filipino Caesar Salad


4 cups lettuce leaves, chilled
½ cup Chinese ham, diced
2 pcs pan de sal, cubed
1 tbsp cooking oil
¼ cup grated cheese
1 ½ tsp garlic, chopped
2 tbsp bagoong
1 tsp calamansi juice
1 tsp mustard
2 egg yolks
½ cup corn oil

Stir-fry the Chinese ham and season with salt, then set aside. In the same pan, stir-fry the pan de sal cubes, season with salt, then set aside. In a separate bowl, mix the garlic, bagoong, mustard, and calamansi juice. Slowly pour in the corn oil, then add the grated cheese. Pour over the lettuce leaves and top with ham and pan de sal.

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Filipino-style Potato Salad

4 medium potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped green beans or peas
¼ cup dill or sweet pickles
1 white onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt and pepper to taste

Boil the eggs and potatoes together in salted water. Make sure the potatoes are completely submerged. When the water boils, turn the heat down and simmer for about 10 minutes. Take out the eggs, peel and chop into desired size. Add the green beans to the pot of potatoes and let cook for about 2 minutes. Turn off the heat and peel the potatoes, then chop to desired size. Mix with the other vegetables then add the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. Mix well, taking care not to mash the potatoes. Chill for about two hours.

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Sawsawang Kamatis


¾ lbs Ripened red tomatoes
2 tbsps Grated fresh ginger
1 Sliced scallion
2 tbsps Chopped peeled mango
¼ tsp Salt
½ tsp Fresh ground pepper


Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

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Ginataang Talong


2 Talong
1 Minced onion
1 cup Coconut cream
2 tbsp Vegetable oil
4 tsp Salt
12 tsp Freshly ground black pepper


Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.

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1 lbs Ampalaya (bitter melon)
¼ lbs Cooked shrimp
1 Sliced onion
2 Sliced tomatoes
1 Sliced seedless cucumber
3 tbsp Olive oil
1 cup Raisins
½ tsp Sugar
1 tbsp Sea salt (for onion)
1 tbsp Distilled white vinegar


Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

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Tossed Green Salad

1/2 kilo lettuce, cleaned and torn into bite size pieces
1 cup carrots, sliced thinly
1 cup red and green peppers, cut into rings
1 cup cucumbers, seeded and sliced thinly
2 pieces tomatoes cut into wedges or sliced
1 cup onions, cut into rings
1/4 cup vinegar
1/2 cup sugar
1 tbsp. calamansi juice
1 small onion chopped
2 tbsp. ketchup
2 tsp. salt
1/2 tsp.paprika
1/2 cup corn oil
1/2 cup mayonnaise

Remove water from lettuce leaves and chill. When ready to serve arrange several layers of vegtables in a salad bowl. Serve with Royal Salad Dressing. Royal French Dressing: Place ingredients in a bowl and beat until well mixed or place in a blender and mix.

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Bamboo Shoots Salads

3 cups canned bamboo shoots
2 cups cubed sweet potatoes (boiled, peeled,cubed, and cooled)
1/2 cup chopped onions
6 Tablespoons Thousand Island Dressing
1 Whole tomato, sliced.

Drain bamboo shoots and cut into thin slices. Combine shoots and sweet potatoes and toss with onions and dressing. Serve cold. Garnish with sliced tomatoes.

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1 large fish (apahap or any meaty fish)
1/4 kilo shrimps (cooked, chopped)
1 cup mayonnaise
1/4 cup butter
1 tsp. vetsin
2 tbsp. sweet pickles (relish)
salt to taste
1 tsp. sugar

Clean fish. Place in pan, cover with 1 cup water, a little salt and butter. Cook for 3 minutes. Drain. Flake meat, pick out bones. Retain the head and tail of fish intack on its big bone as you are going to put back the fish-meat mixture on it.Mix together the fish meat, chopped shrimps, mayonnaise and seasonings. Pack mixture on the fish skeleton. Chill before serving.

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Eggplant Salad

6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
3 – 6 cloves of garlic, peeled and crushed
6 – 8 tsp of spicy vinegar
2 tsps of salt
1 tsp of black pepper
(Note A: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.)
1. Prepare eggplant
a. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant.
b. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven
for 20 – 25 minutes. This method produces a drier eggplant which is easier to
c. When expedience is of essence, or there are no hot coals available, just boil
the eggplant in a big pot for 5 minutes.
2. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh
as possible.
3. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and
pepper. Cool for half an hour to optimize flavor before serving.

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