In this series, we are going to give you our top 10 salad recipes that are popular among Filipinos. Ready?
1. Buko salad
I suppose that you have also assumed that this one will be on the list. With its popularity among Filipino households, it will never miss its place. Buko salad can be seen in almost every celebration in the Philippines, especially fiesta, birthday parties, and Christmas eve and New year’s eve dinners. It is a mainstay of these occasions. Who will not know about this favorite dessert? It will surely bring back a lot of memories of your childhood-of how you would help your mom shred and scrape those coconut meat, of how you would drink the juice after, of how you would play around those bits of coconut meat. Wonderful memories of a carefree, young life.
Buko salad or sweetened young coconut salad, as you already know, uses shredded young coconut as main ingredient. Can you still remember how much milk did you put on yours? That milk combines everything and creates a wonderful harmony among ingredients. This kind of salad is commonly confused with fruit salad. In a way, they are really the same, but still different. Buko salad is a variation of fruit salad. Yes, you know what makes it different- the addition of young buko. Other people use the commercially available fruit cocktail, but some would opt for fresh ones. Personally, I prefer adding fresh apples to it and cheese, yes, cheese! Some would have a mixture of fresh and canned fruits, just like in this recipe. With the mixture of ingredients you have, this salad may be full of nutrients. Just be careful with the sweetness or sugar in it.
So, why don’t you try this recipe? It is easy to follow. Surely, family and friends will love it. Also, try experimenting. You can add your favorite into it. If I want apple and cheese, what would you might add? Enjoy!
- 4 cups young coconut (buko), shredded
- 12 ounces coconut gel (nata de coco), drained
- 8 ounces pineapple chunks, drained
- 7 ounces table cream
- 6 ounces sugar palm fruit (kaong), drained
- 2 cans fruit cocktail, drained
- 1 can sweetened condensed milk
- In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
- Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
- Refrigerate for at least 4 hours or place in the freezer for 1 hour.
- Transfer to a serving bowl.
- Serve for dessert.
2. Egg Salad
Do you know that egg yolks and whole eggs store significant amount of protein and choline? Choline is a water-soluble vitamin-like essential nutrient; it promotes normal cell activity, liver function and the transportation of nutrients throughout the body. It is also key in the development of infant’s memory functions. Eggs do not contain either sugar or carbohydrate; therefore, you can eat your breakfast without the guilt of adding so much weight. Eggs can be the least expensive source of high-quality protein. A piece of egg now costs Php 5-7 in that sari-sari store near your house.
Eggs are widely used in the kitchen. There is so much that one can do with just a piece of egg-salad, soup, meal, dessert. Given their protein contents, eggs are actually categorized as meat within the food guide pyramid by the United States Department of Agriculture.
Our second recipe on the list is egg salad. Egg+salad is just phenomenal. Admit it, once in your elementary or high school days, your mom gave an egg sandwich as your merienda. I had one. This egg salad recipe is the same as that thing your mom prepared for you. This salad can be served on bread or toast. Very good for breakfast, right? Yum! And again, do you know that a protein-packed breakfast helps sustain mental and physical energy throughout the day? That is a good news right?
My highs school bestfriend hates eating hard-boiled egg. She feels like vomiting when she smells one. I got no problem with this nutrient-packed food. How about you? If you have no such problem, then keep cracking those eggs. They are good for you. Follow this recipe and a good merienda is about to come. Make it as creamy as you want. You can also add other herbs as you wish, that is, as long as it will be palatable. Oops, let us know how it will turn out.
- 8 ( 10 – minute ) hard boiled eggs ( 11 Minutes out of refrigerator )
- ½ cup red sweet onions, diced
- 3 garlic cloves, minced finely
- 1 ½ tsp fresh ground black pepper
- 1 cup mayonnaise
- ¼ cup fresh basil ( cut into strips )
- After boiling eggs, chill in ice water for 5 minutes. Peel off the shells. Blend all ingredients together. Serve on bread or toast.
3. Potato Salad
Next in our list is something similar to our previous one (egg salad). With the addition of potato, a new salad dish is created.
Potato salad is made from boiled potatoes and several other ingredients. Commonly, this kind of salad is used as side dish, which accompanies main dishes. Why should we consume such dish? If you have clicked our second recipe in this series, egg salad, maybe you have known its possible nutritional contents. Now, with the addition of potato in it, wouldn’t it be more health-friendly? Do you know that potatoes contain carbohydrate, potassium and energy that you need to be at your best performance? These tubers are packed with energy! They even contain more potassium than that in a banana! A wellness site indicates that one single baked potato (with the skin on) can deliver more than 1,000 mg of potassium. Such amount is more than twice what a single banana has! Now that is something really.
Our recipe here is again an easy one. It is about mixing. Others opt not to add eggs. It will be according to your preference. When using small potatoes, you can cook them whole. You will use large ones in this recipe so we advise cutting them in half for easy cooking. But you can also cook them whole to maintain more of the flavor and natural sweetness. No matter what you prefer, do not forget to add salt. Salting can make the flavor comes out more.
Do you know that potato salad is widely believed to have originated from Germany? American-style potato salad most likely originated from recipes brought to the USA by German and European settlers. How do these salad recipes differ? The American-style one is served cold or at room temperature. German-style potato salad is generally served warm and typically made with vinegar or olive oil, herb, and bacon. In the Philippines, potato salad is commonly served in American style.
Try this recipe here and give us feedback. Enjoy!
- 6 large potatoes
- ½ cup mayonnaise
- 2 tbsp dijon mustard (or yellow mustard)
- 2 tbsp sweet pickle relish
- 2 raw eggs
- ½ cup celery chopped
- ½ cup green onions chopped
- salt and pepper to taste
- pinch paprika (optional)
- Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot.
- Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster.
- When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs.
- In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined.
- Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust the seasoning according to taste. Set aside in a fridge to chill for about 2 hours or so.
- Serve the potato salad with your favorite main dish and enjoy!
4. Red salted egg salad
We are now on our fourth pick on our salad list. This time, it is something very Filipino. Something very common, a traditional Filipino delicacy. Again, this is about mixing of ingredients. It is very easy to prepare. Our recipe here uses cucumber, shallots, and chillies, and yes, salted egg or itlog na maalat. Red salted egg salad. Personally, I love using tomatoes, not cucumber. The combination is just amazing. There is something with salted egg that is very appetizing.
Red salted eggs are made from duck eggs. This kind of egg is a Chinese preserved product brined in salt solution or packed in damp, salted charcoal. With the salt curing process, the salted duck eggs obtain a briny aroma, a gelatin-like egg white, and a firm-textured round yolk that is bright orange-red in color. These eggs are commonly boiled or steamed before being peeled and eaten as condiment to congee. They can also be cooked with other food as flavoring. These salted eggs are really tasty. You will love them, especially the yolk, which is rich.
Chicken eggs can also be salted, but there will be a slight difference with the taste and texture. About 10% of eggs from one batch can also break in the process. In the Philippines, the same curing process is used. However, the eggs are dyed red to distinguish them from fresh duck eggs. Pateros method is a popular technique used to process salted eggs in the country. In this method, clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 are mixed until the admixture becomes smooth and forms a thick texture similar to cake batter. The fresh eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined (10x12x18 inch) wooden boxes (often residual boxes of dried fish packing). Newspapers are used to lightly wrap the whole batch and consequently slow down the rehydration process. Curing can last 12-18 days.
Well, now you got an idea of how salted eggs are made. It is time to prepare those lovelies into savory salad. Enjoy!
- 4 Salted Eggs
- 1 small sized Cucumber
- 5 of Red Shallots, thinly sliced (or 1 of Onion)
- 3 of Red Chillies, thinly sliced (de-seeded is optional)
- 3 Tablespoons of Lime Juice
- 1 Tablespoon of Pickled Garlic, finely chopped (optional)
- 2 Tablespoons of Coriander leaves, chopped
- A pinch of Sugar (Optional)
- Cut the salted eggs into wedges
- Place them in the serving plate
- Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves
- Squeeze the Lime over the salad
- Garnish with Lime wedges, and serve with rice porridge
- Best Serve with rice and Tapa or Tocino.
5. Asian chicken salad recipe
How about having something heavy this time? Salad consists of a mixture of small pieces of food, which are usually vegetables. There are different types of salad according to the point they are served during a meal. We have appetizer, side, main and dessert salads. You have encountered a dessert salad already. The first on our list, buko salad. This time, we have a main course salad. This kind usually contains a portion of high-protein food, such as chicken, which we will use now in our recipe. Main course salads are also known as dinner or entree salads. They may also contain seafood, such as grilled or fried shrimp or fish/steaks.
Now, as you can see, chicken salad uses chicken as a main ingredient. Other ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles, and a variety of mustards. In the USAm chicken salad may refer to any salad with chicken or a specific mixed salad that consists primarily of chopped meat and a binder, such as mayonnaise or salad dressing. So how does it differ from an Asian chicken salad? In Asia (also in Europe), the salad may be complemented with a number of dressing (not just mayonnaise) or no dressing at all. Specifically, Asians commonly use different types of sauce. With the kind of mixture it has, Asian chicken salad commonly presents a fresh, clean taste. It is because of the sauce.
In this recipe, we use no mayonnaise at all. What we use here are olive oil, soy sauce, rice vinegar, honey, red pepper flakes, and salt and white pepper to taste. Can you sense the kind of salad it is? With such ingredients mixed with cabbage, carrot, scallion, almonds, cilantro, and sesame seeds, we can say that it is a healthy one. And who doesn’t want a healthy dish? I cannot forget when I had a taste of chicken salad in Thailand. Very refreshing! You will want to gobble up everything. How about trying it yourself? Find out how below.
- 2 boneless chicken breasts, skin on
- 5 cups Chinese cabbage, sliced thin
- ½ cup shredded carrot
- ½ cup minced scallion
- ½ cup sliced almonds
- ¼ cup chopped fresh cilantro
- 2 tbsp toasted sesame seeds
- 2 tbsp extra olive oil
- 2 tsp soy sauce
- ¼ cup rice vinegar
- 3 tbsp honey
- 1 pinch red pepper flakes
- Salt and white pepper to taste
- Preheat broiler. Place a stainless steel or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
- While pan is heating, thinly slice cabbage, and shred carrot. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almost.
- When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. When done and cool enough to touch, remove skin, and cut into bite – size pieces.
- Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds.
6. Eggplant salad
I wonder if you have tried this one before. If not, then you should try doing this recipe. In the Philippines, eggplants are commonly used in making tortang talong or eggplant omelet where grilled eggplants are mixed with beaten egg mixture and fried. But how about using them in making a salad?
This kind of salad is a Chinese recipe. Commonly, steamed and mashed eggplants are used. It is served with dressings, such as ground garlic with soy sauce. Hot peppers and cilantro are also added in Sichuan cuisine. In Greece and Cyprus, this salad is known as melitzanosalata, which is made with olive oil and lemon juice. Eggplant salad is a usual lunch eaten with rice. In our recipe here, instead of steamed and mashed eggplants, you can use either grilled or baked ones. Grilling over hot coals will be the best way of grilling to bring out the deep taste of eggplants. Have you tried grilling them? Wow, the scent that will fill the place will stimulate your appetite. On the other hand, baking will give you dry eggplants, which will be easy to peel.
Eggplant salad is an appetizer type that is served in small portions as the first course of the meal. Eggplant, also known as aubergine, is rich in fiber and low in calories. The anthocyanin in traditional purple eggplant may protect heart health. Another chemical in it is nasunin, which helps improve blood flow to the brain. Although eggplant is considered one of the least nutritious vegetables, consuming such a vegetable will still help reduce the risk of lifestyle-related health conditions. And yeah, you cannot just ignore its taste. Adding vinegar and pepper will surely make a big difference. Happy eating!
- 6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in
- American grocery stores)
- 3 – 6 cloves of garlic, peeled and crushed
- 2 tsps of salt
- 6 – 8 tsp of spicy vinegar
- 1 tsp of black pepper
- Red Salted Egg (for garnish)
- Green Mango (Small sized for garnish)
- Filipino Eggplant Salad Cooking Instructions:
- Prepare eggplant
- The best way is to grill the washed eggplants over hot coals.
- This brings out a deep taste to the eggplant.
- 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 peel.
- When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
- Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
- With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
- Cool for half an hour.
- Garnish with sliced Red salted Egg and Green Mango
7. Green Mango Salad
Green mangoes! Who will not be tempted with this fruit?! In and out of season, many of us will be craving for these fruits. Can you remember when your officemate tried showing pictures (just pictures!) of green mangoes and everyone just wanted to have it at that very moment? Yeah. I know the feeling. You feel like hitting that person for making you salivate over GREEN MANGOES. Memories.
What is it in mangoes that they can make us feel that way? Aside from being our national fruit, our mangoes are superb. Foreigners coming to the Philippines love our mangoes. I specifically remember one time when we hosted a group of foreigners. We ate at a certain restaurant offering mango shake. At once, they said that they want it. Our mango really tastes different. And they are really nutritious. Mango fruits are rich in prebiotic dietary fiber, vitamins, minerals, and polyphenolic flavonoid antioxidant compounds. They are also an excellent source of vitamin A and flavonoids, such as carotene. Fresh mango is also a good source of potassium.
Going back to our green mango recipe, this one is very common in Thailand. Crunchy, fresh, nutty, healthy. This salad will awaken your tastebud. With a mixture of texture, such kind of salad is one of the best. In this recipe, we will use dried chili pork. But you can also add other ingredients, such as tofu or even shrimp. You can make this salad readily available by preparing mangoes in advance. You can grate the mango ahead of time and place it in a covered container in the refrigerator. So when you feel like having a mango salad, you can just open your refrigerator and prepare the dressing. Then toast them together for a lovely, healthy dish. Yum!
- 3 ½ cups green mango strips, peeled
- 2 tbsp. calamansi juice mixed with 2 tbsp. water
- 1 tbsp. corn oil
- 1 tsp. minced garlic
- ½ cup minced onions
- 1 cup minced dried chili pork
- 2 tsp. patis
- 2 tbsp. fried peanuts, chopped.
- 2tbsp. white sugar
- 1-2 pcs. siling labuyo, sliced diagonally lettuce leaves to line servingplatter.
- Soak mango strips in calamansi juice for 5 minutes in refrigerator.
- Drain well and put back in refrigerator.
- In a frying pan, heat soma oil. Saute garlic. Add onions and cook until wilted.
- Add chili pork, patis, sugar, peanuts and siling labuyo, Mix well.
- Saute for 3 minutes, then set aside to cool.
- When ready for serving, combine the mangoes and sauted mixture in a bowl
- Line a serving platter with lettuce leaves. Put mango salad on it..
8. Buko Pandan Salad
Another dessert salad on the list! Yes, we now have this buko pandan salad. How does it differ from our buko salad? Well, first, you have this thing called pandan leaf. Second, other than buko, there should be no other fruit in this dessert, except when you add kaong (which is included in this recipe). Kaong is a kind of palm fruit commonly used in sweets.
Have you heard of pandan before? Of course you have probably heard about it when you were young. But have you personally seen one? It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves. I have seen it being used when cooking rice and bilo-bilo in our hometown. Very good smell, I should say. Pandan is a tropical plant that is widely used in cooking as flavoring. The characteristic aroma is caused by the aroma compound 2-acetyl-1-pyrroline. The same compound gives jasmine rice its typical smell.
In this recipe, pandan is used mainly for such aroma. You will boil the leaves for about 20 mins. Afterward, you will add the gulaman bars. When boiling the leaves, they should be individually twisted. Why? Twisting will break the fibers and expose the juice. During addition of gulaman, you have to make sure that the pandan leaves are removed. We just need the juice, the aroma. Gulaman is the dried agar used to make jelly-like desserts. Green-colored gulaman is used to represent the pandan leaf color. What binds all of the ingredients? Our cream and condensed milk. Heavenly!
Similar to buko salad, this buko pandan salad is commonly found in fiestas and other Filipino occasions. This is a “cheaper” version of buko salad, with the absence of fruits. Do not hesitate. Try this recipe now.
- 8 leaves of Pandan – (must be cleaned well)
- 5 Buko (Coconut)not too hard, not too soft- Grated to strips
- Water approx. 10 cups
- 3 small cans of Nestle Cream
- 1 medium can of Condensed Milk
- 2 bars of Green Gulaman
- 1¾ Cups Sugar (more if you want it sweeter)
- 1 cup Kaong (optional)
- Buko Pandan Salad Preparation Instructions:
- Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
- Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
- Ensuring gulaman is well-dissolved stir well.
- Add sugar while mixing. Do this for 5 minutes.
- Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
- Meanwhile, mix the grated buko with the 3 cans of cream and 1 can ofcondensed milk.
- Add kaong if you prefer.
- Get gulaman from ref and cut into 1 cm cubes.
- Mix with buko mixture.
- Served with Vanilla Ice Cream on top for a more delectable treat.
9. Coleslaw Salad
A salad which couldn’t be missed. Coleslaw salad. I think we can also see this kind of salad around Filipino celebrations but not that frequent.However, a certain fast food chain present in the Philippines usually serves this one. Commonly, coleslaw is served as a side salad; it accompanies the main course.
From its name, we can assume that this dish did not originate here in our country. The word coleslaw comes from the Dutch term koolsla, which means cabbage salad. This salad is primarily consisted of finely shredded raw cabbage with a salad dressing, which is either vinaigrette or mayonnaise. The one with vinaigrette may benefit from the long lifespan because of pickling.
As a side dish, coleslaw can be eaten with other food, such as fried chicken or barbecued meats. French fries or potato salad may also accompany it. Moreover, this salad can be used as sandwich spread, along with other ingredients.
With the colorful vegetable combination, coleslaw may seem a healthy choice. But do not be deceived. Although it provides you with carrot, cabbage, pineapple and raisin (as in this recipe), it still contains a certain amount of calories, which may not be good for you. Also, please take note how much of that fatty mayonnaise did you add. Nevertheless, this salad is a good source of fiber and other vitamins. The key is moderation. Eat in moderation so you can still enjoy it.
This recipe is again easy to follow. You can also have this prepared in advance to serve for sudden visitors. You will just mix everything in. Your dressing will do its work. Kids will surely love this one due to its colorful appearance. Do not take those raisins out; they are good for your body. Enjoy!
- 2 cups finely shredded cabbage
- 1 cup thinly sliced carrots
- ⅓ cup crushed pineapple, well-drained
- ¼ cup raisins
- ¼ cup white sugar
- For dressing:
- ¾ cup mayonnaise
- ¼ cup thick whipping cream
- Put all ingredients in a bowl
- Mix well and chili before serving.
10. Fruit Crepe
We are down to our list of salad recipe in this series. And on the tenth place is our fruit crepe. Who doesn’t love sweets?!
Crepe is a very thin kind of pastry. You may be familiar with such crepe, which can be either sweet or savory. Crepes are commonly served with various fillings, which range from simple sugar to elaborate savory ones. According to etymology, crepes can be generally categorized as a kind of pancake.
Sweet crepes can be eaten as part of breakfast or as a dessert. I love that one filled with Nutella spread! Oh how it can brighten my day! Others would like to have fruit preserves, sugar, maple syrup, whipped cream, custard, and sliced soft fruits. Common savory fillings include eggs, cheese, mushroom, ham, and various meats. Still yum! I love the one with ham and cheese. How about you? Do you prefer something sweet or something savory? The common batter used in making crepes consists of simple ingredients, such as butter, milk, water, eggs, flour salt and sugar. Ad of course, the fillings are in the center of the crepe. Sometimes, the crepe edges are folded over the center. Others are presented open, with the fillings poured over the crepe.
In this recipe, we will consider the sweet one. Maybe you are wondering why is it included in the salad series. This fruit crepe will use fruit bites and serve them in small portions. The same fruit cocktail used in buko salad recipe will be used in this crepe. And similar to the common dessert salad, this recipe will use cream. A difference with the usual thin crepe is that this fruit crepe will have layers and be baked. Sounds appetizing, right? So keep the courage. Try this crepe now and let the family enjoy. Happy eating!
- ⅓ cup All-Purpose Flour (for crepe)
- ⅓ cup Evaporated Milk (for crepe)
- ¼ cup Water (for crepe)
- 2 tbsp Butter (melted, for crepe)
- 1 pc Egg Yolk (for crepe)
- ½ tbsp Sugar (for crepe)
- ½ cup All-Purpose Cream (chilled, for sauce)
- ¼ cup Sugar (for sauce)
- 1 pc Egg Yolk (for sauce)
- 2 tbsp Fruit Cocktail Syrup (for sauce)
- ½ tsp Vanilla Extract (for sauce)
- ⅛ tsp Ground Cinnamon
- 1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup, for filling)
- Mix flour, milk and water until flour is dissolved. Add remaining ingredients and dash of salt. Mix until smooth.
- Brush a non stick 8″ pan with oil, Pour a thin layer (¼ cup at a time) of batter in 8 inch non-stick pan then tilt to cover bottom. Cook each side for 1 minute. Do the same with the remaining batter.
- Set aside.
- Combine DEL MONTE Fiesta Fruit Cocktail with 1 tbsp sugar. Set aside.
- Whip cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolk until fluffy. Add remaining sugar and fruitcocktail syrup.
- Cook over low heat , stirring continuously for 3 minutes or until just thicken. Cool. Fold in cream, vanilla and cinnamon. Set aside.
- Layer baking pan (size of pan depends on the oven toaster) with half of crepes. Pour half of fruit mixture then spread with part of sauce. Cover with remaining crepes , sauce and fruits .
- Bake in oven toaster for 4-5 minutes or until brown on top.
- Makes 5-6 servings.