Alugbati Salad Recipe

In addition to pako salad, this one is my other favorite traditional salad. I had my first alugbati dish when I was in Palawan. I was housed in an orphanage where they teach children how to plant and take care of vegetables. They have alugbati growing by their fence, and we had it during one breakfast. They simply blanched and dipped it in soy sauce. I was hesitant of eating it at first. I was not sure of what to expect of its taste. But I did eat it. And I was surprised. It tasted good! A bit slimy, but the soy sauce balanced it.

Alugbati is a perennial plant, and its leaf is widely used as vegetable. This vegetable is also known as Malabar or Ceylon spinach. It is fast growing; so if you will end up loving the recipe here, you can start growing the plant in your backyard, even in a pot. Alugbati is available in two varieties: green and red. Both species have green leaves; only their stem color differs-one is green, the other one is reddish purple. Malabar spinach is rich in vitamin A, vitamin C, iron, and calcium. It is also low in calories by volume but high in protein per calorie. A 1.5 cup serving of cooked alugbati has only 15 calories per serving. With these benefits, alugbati salad may be a healthy option, right?

Read: Health Benefits of Alugbati

How should I describe this alugbati salad here? It is crunchy and tasty. Alugbati tops are semi-succulent with mucilaginous texture. The vinaigrette is a perfect fit. Danggit and salted egg add in savory taste. Overall, this healthy alugbati salad gives off a fresh vibe. Instead of steaming alugbati tops, you can also try blanching them in salted boiling water. It will make the dish more crunchy. Try this recipe salad here and enjoy a healthy feast.