Ensaladang Talbos ng Kamote
Sweet potato leaves and tomato salad with a simple vinaigrette dressing. It's an easy-to-make, healthy, and delicious side dish that pairs well with your favorite grilled meat or fish.
Servings: 4 Servings
Calories: 40kcal
Ingredients
- 1 bundle kamote leaves
- 1 large Roma tomato, diced
- 2 shallots, peeled and sliced thinly
- ¼ cup vinegar
- 2 cloves garlic, peeled and minced
- 1 teaspoon fish sauce
- 1 teaspoon canola or olive oil
- ½ 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
Calories: 40kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5446IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg