AuthorBiteSizedEnsaladang Singkamas is a crunchy, colorful, and flavor-packed Filipino salad that brings together the earthy crispness of fresh vegetables with the bold, funky flair of bagoong and the brightness of calamansi. It’s simple, refreshing, and loaded with character — a humble side dish that delivers big on both texture and taste.
The foundation of this salad is singkamas, or jicama — a crunchy, subtly sweet root vegetable that’s often eaten raw in the Philippines, especially during the summer months. Julienned into thin strips, singkamas brings a clean, juicy bite that acts as the perfect canvas for all the punchy flavors that follow.
Paired with crisp carrots, cooling cucumber, zesty red onion, and sweet-tart tomatoes, the vegetable medley is not only beautiful to look at but also refreshing and satisfying with every forkful. It’s light, hydrating, and packed with nutrients — making it a great side to heavier mains like grilled meats, fried fish, or even rice meals.
But the real flavor bomb comes from the dressing: a tangy, savory-sweet mix of bagoong (fermented shrimp paste), calamansi juice, apple cider vinegar, white sugar, and honey. The bagoong adds that unmistakable umami depth, while the calamansi and vinegar bring acidity to cut through the richness. A hint of sugar and honey balances everything out, rounding the dressing with a light, syrupy finish. A touch of salt and pepper ties it all together.
Tossed until evenly coated, the vegetables soak in the flavors while retaining their natural crunch, making each bite bright, complex, and satisfying. This salad is best served chilled and fresh — it’s quick to prepare, easy to scale up for gatherings, and always a crowd favorite.
Ensaladang Singkamas isn’t just a side dish — it’s a celebration of Pinoy flavors in raw form. It highlights how everyday vegetables, when paired with the right mix of traditional condiments and citrus, can become something truly special. It's nostalgic, modern, and proudly local.
Serve it with your favorite grilled inihaw, or enjoy it solo as a healthy, flavorful snack. Either way, it's a dish that will keep you coming back for another crisp, tangy, umami-loaded bite.
In a bowl, combine singkamas, carrots, red onion, cucumber and tomato.
Combine the bagoong, calamansi juice, apple cider vinegar, white sugar, honey, salt and pepper. Mix until well combined.
Combine the singkamas and dressing. Season with salt and pepper to taste. Transfer to a serving bowl then serve.
Ingredients
Directions
In a bowl, combine singkamas, carrots, red onion, cucumber and tomato.
Combine the bagoong, calamansi juice, apple cider vinegar, white sugar, honey, salt and pepper. Mix until well combined.
Combine the singkamas and dressing. Season with salt and pepper to taste. Transfer to a serving bowl then serve.
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