Ensaladang Talbos ng Kamote is a nutritious and delicious sweet potato leaves salad with a simple vinaigrette dressing. It’s easy to prepare and makes a great side dish with fried fish or grilled meats.
As you can see from the set of pictures I took, I served the slow cooker lechon I made the other day with a delicious side of ensaladang kamote tops. ‘Cause you know, there’s nothing like teaming up a fatty slab of pork belly with nutritious sweet potato leaves and tomato salad for long, healthy life. 😂
Rich in vitamins, minerals, and antioxidants, kamote tops are, indeed, one of the best superfoods you can incorporate into your diet. Unfortunately, some of these nutrients can be lost from improper or overcooking of the vegetable.
To preserve most of their health benefits, cook them briefly either by blanching in hot water or steaming just until wilted. Quickly plunge in iced water to stop the cooking process and maintain crispness. Drain well.
The sweet potato leaves salad is generously doused in a simple vinaigrette dressing made with vinegar, garlic, oil, salt, pepper, and a touch of sugar to balance the acidity.
Helpful tips
- Make the salad extra yummy by adding chopped salted eggs (itlog na maalat) for a touch of savory flavor.
- Toss in some chopped Thai chili peppers if you want a kick of spice.
How to serve and store
- Ensaladang talbos ng kamote is nutritious, delicious, and makes the perfect side dish for fried fish, grilled meats, and of course, crunchy chunks of lechon.
- To keep for future use, I suggest storing the vegetables and the dressing separately to maintaint the best texture. Refrigerate for up to 3 days.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 bundle kamote leaves
- 1 large Roma tomato, diced
- 2 shallots, peeled and sliced thinly
- 1/4 cup vinegar
- 2 cloves garlic, peeled and minced
- 1 teaspoon fish sauce
- 1 teaspoon canola or olive oil
- 1/2 teaspoon sugar
- salt and pepper to taste
Instructions
- Pick the leaves from the stems. Under cold, running water, wash and drain well.
- Steam kamote leaves for about 1 to 2 minutes or just until wilted. Or, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or just wilted.
- Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
- In a bowl, combine kamote leaves, tomatoes, and shallots.
- In a small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and pepper to taste.
- Drizzle dressing over salad and gently toss to combine.
Notes
- Make the salad extra yummy by adding chopped salted eggs (itlog na maalat) for a touch of savory flavor.
- Toss in some chopped Thai chili peppers if you want a kick of spice.
- If storing for future meals, keep the vegetables and dressing in separate containers to maintain texture. You can also seed the tomatoes to prevent from watering down the salad.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jerry Taylor says
This looks interesting for a simple main ingredient. Worth a try.
Missy says
Hi! What is a good alternative to kamote leaves? Will kale work?
Lalaine Manalo says
I haven’t tried it with kale, but it might work. Spinach is also a good option.
Barby says
Hi! I feel I freeze the blanched camote tops and reheat when I will eat it, will the texture still be ok or mushy?
Lalaine says
Hi BARBY,
I’ve never tried freezing camote tops before so I really don’t know. I am assuming though that there will be a change in texture from the freezing and thawing.
kathy says
my favorite side dish for any grilled or fried fish:)
extra rice please…