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 time
- 5 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Pick the leaves from the stems. Under cold, running water, wash and drain well.
- 2
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.
- 3
Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
- 4
In a bowl, combine kamote leaves, tomatoes, and shallots.
- 5
In a small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and pepper to taste.
- 6
Drizzle dressing over salad and gently toss to combine.