Lato (Caulerpa racemosa) Salad Recipe



Assemble these supplies:

  • 2-3 cups fresh lato
  • 2 small size tomato, diced
  • 1/4 cup onions, chopped
  • 1/4 cup green mango, grated
  • 2 tablespoon native vinegar
  • 2 tablespoon calamansi juice
  • salt to taste

Steps in Preparation:


  1. Rinse the seaweed lato and drain. In a medium bowl, mix all ingredients.
  2. Drain and keep chilled in refrigerator for 10 to 15 minutes before serving.
  3. Prepare dressing by mixing onion, tomato, ginger and season with a dash of salt while waitng.
  4. Toss lato and prepared dressing and drizzle with kalamansi/lemon juice.
  5. Serve with steamed rice and fried fish.



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