Seaweed salad
Good vegetables are found not only on land – but also at sea. Isn’t seaweed a kind of vegetable? Okay, it does have a different, distinct taste, and it is best enjoyed as salad.
Of the many foods found at sea, edible seaweed is one of the very few that remains to be most abundant. It’s vegetable, and not too many people think of it as delicious food, just like how vegetables are generally regarded. But those who shun seaweed may be wrong – and they may be missing out on something that’s not only differently delicious but highly nutritious too.
In the Philippines, edible seaweed comes in several varieties, or perhaps Filipinos just call the same seaweed differently. The most common are latô and gusô. The taste for these may have to be acquired, yes, but it’s not hard to acquire at all. And the seaweed, which is the main ingredient, is easily available at most wet markets.
Seaweed Salad or “Ensaladang Latô” is a good example of just how good seaweed can be. And making the salad is a breeze. It simply takes combining all the ingredients in a bowl (except for the latô), mixing everything well, and then finally adding the latô. Then it is tossed and left for a few minutes to soak – and then it’s ready to be enjoyed.
The following recipe shared by Vanjo Merano, at www.panlasangpinoy.com, is a good one to sample.
Ensaladang Gusô Ingredients:
¼ lb. latô, 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
Procedure:
• In a bowl, combine vinegar, salt, pepper, sugar, tomato, and onion. Stir to mix.
• Add the latô. Toss. Let it stay for at least 10 minutes.
• Transfer to a serving bowl. Share and enjoy!
This recipe serves three persons. It can be done in about 15 minutes.