Prep 10 mins
Cook 10 mins
Filipino salad utilizes unusual ingredients. Home gardeners who grow their own peas, squash, chayote, swamp cabbage, marunguray, katuday, fern shoots, and sweet potato leaves make use of more than one part of the plant.
- 1 lb pea shoots
- 1 tablespoon young ginger root, grated
- 2 tablespoons fish sauce
- 1⁄2 teaspoon salt
- 1⁄4 cup onion, thinly sliced
- 2 large tomatoes, cut into wedges
- Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
- Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
- Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.