Filipino Fiesta Salad
This Filipino Fiesta Salad is a great addition to a family Sunday lunch. This is made with fresh vegetables and topped with salted eggs. Then everything is tossed in a simple vinaigrette. A simple salad that will make everybody happy!
Servings: 10
Ingredients
- 250 grams string beans (sitaw) strings removed on both sides and ends trimmed
- 1 pc (80- to 150-gram) piece jicama (singkamas) peeled and julienned
- 1 pc medium cucumber peeled and sliced thinly
- 3 pcs salted eggs sliced into 6 to 8 pieces
- 3 pcs native or salad tomatoes sliced thinly
VINAIGRETTE
- 1 cup water
- 1/4 cup sugar
- 1/3 cup white vinegar
- 1/2 tsp cracked black pepper
- 1 tbsp fish sauce (patis)
- 1 tsp soy sauce
- 3 tbsps finely chopped red onions
- 1 pc small bird’s eye chili (siling labuyo, optional)
Instructions
- Blanch beans in a pot of boiling salted water. Before water boils again, remove beans and immediately plunge in a bowl of iced water. Let rest for a few minutes; drain. (This will keep the beans green and crunchy.) Place in the refrigerator.
- Immerse jicama in salted water for 5 to 10 minutes. Set aside.
- Assemble the salad: Place beans on a platter. Top with drained jicama, cucumber, salted eggs, and tomatoes, making sure that all ingredients are evenly distributed. Cover and refrigerate.
- Make the vinaigrette: Combine water and sugar in a saucepan. Let boil until sugar melts. Remove from heat and let cool. Add vinegar, pepper, fish sauce, soy sauce, onions, and chili (if using) to the cooled syrup; mix until well combined. Season with more soy sauce, fish sauce, and pepper, if desired.
- Drizzle vinaigrette over salad right before serving.