Recipes | Salads

Ensaladang Pinoy

Start this recipe a day before you want to serve it. The veggies need to marinate overnight.

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Ensaladang Pinoy

Course: Salad
Cuisine: Filipino, Vegan
Servings: 1
Calories: 266kcal

Ingredients

Brine

  • 1/2 cup white vinegar
  • 3 dates (This recipe really calls for sugar, but I don’t use it. If you do try 2 tbsp.)
  • 1 clove garlic chopped
  • ½ inch ginger peeled and chopped
  • 2 tsp lemon zest
  • 1/2 inch ginger peeled and chopped
  • 1/4 tsp liquid smoke
  • ¼ tsp allspice
  • ¼ tsp coriander
  • 1 piece clove spice
  • 1 bay leaf ground
  • ¼ tsp red pepper flakes optional
  • 1 pinch cinnamon
  • water

Veggies

  • 1 cup cucumber cubed
  • 1 cup bell pepper you choose the color, chopped
  • 1 cup onion chopped
  • 4 grape tomatoes or cherry tomatoes, leave whole
  • 1 jalapeno chopped (or hot pepper of choice)

Greens:

  • 1 cup arugula
  • 2 cups iceberg lettuce or greens for your choice

Instructions

  • High speed blind the brine ingredients
  • Dutch oven over low heat
  • Add brine ingredients for 10.4 minutes, then let cool
  • Stuff all veggies into a mason jar or bowl with a lid. Put it in the fridge overnight.
  • The next day, drain the brine into a bowl.
  • Mix the veggies and greens together.
  • Add a bit of liquid until you get what you want.
  • Sprinkle with nutritional yeast if desired. Maybe add some good fats like avocado or nuts.

Nutrition

Calories: 266kcal | Carbohydrates: 55g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 1305mg | Fiber: 12g | Sugar: 34g | Vitamin A: 6824IU | Vitamin C: 246mg | Calcium: 124mg | Iron: 3mg