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Sweet potato leaves salad over steamed rice with lechon kawali on the side
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4.5 from 4 votes

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.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 40kcal

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

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