Ensaladang Pipino, Labanos, at Tokwa


This tangy salad is not just healthy. Most importantly, it’s so tasty that you’ll actually look forward to eating salad.

Preparation time: 5-8 minutes
Cooking time: 5-8 minutes
Serves 2

1 piece pipino, shaved lengthwise
1 tablespoon wakame, steeped in hot water
12 pieces cherry tomatoes, charred
2 tablespoons nori, pulverized
1 bunch lettuce
2 sprigs cilantro

1⁄4 cup wakame, steeped in water
2⁄3 cup peanut oil
1⁄4 cup Asian white vinegar or shao xing wine
sugar, to taste
salt and pepper, as needed

2 cups water
1⁄2 tablespoon sugar
salt and pepper, as needed
1⁄2 teaspoon turmeric powder
1 piece labanos (white radish), shaved lengthwise

1 cup cooking oil
2 cubes tokwa, sliced into allumetes
Salt and pepper, as needed

1. In a clean, dry bottle, place the wakame steeped in water, peanut oil, Asian vinegar, sugar, salt, and pepper. Cover and shake well to emulsify, then store in the same bottle, labeled.
2. In a small pot or pan, simmer water with sugar, salt, pepper, and turmeric powder on low heat. Add the shaved labanos gently, and cook until medium, making sure it’s not mushy. Remove the labanos carefully from the liquid, then set on paper towels to cool and drain off.
3. In another pan, heat the oil. Fry the
allumettes of tokwa until crisp. Remove, drain, and season with salt and pepper.
4. Assemble the labanos and tokwa with pipino, wakame, cherry tomatoes, nori, lettuce, and cilantro. Finally, drizzle the salad with dressing.

This recipe was originally published in the October-November 2016 issue of Breakfast Magazine.