AuthorBiteSizedLato Salad with Muscovado Dressing is a refreshing, umami-rich Filipino seaweed salad that brings together the ocean’s bounty and the land’s sweetness in one harmonious, vibrant dish. Known as sea grapes or green caviar, lato is prized for its naturally briny flavor and signature “pop” — tiny bubbles of seaweed that burst gently on the tongue, offering a unique sensory experience you won’t forget.
This salad builds on that texture with a medley of classic Filipino ingredients: fresh tomatoes, crisp cucumber, pungent red onion, and creamy slices of salted egg. Each element adds its own flavor and bite — the juiciness of the tomatoes, the cooling crunch of cucumber, the sharpness of onion, and the richness of itlog na maalat — creating a well-balanced mix of tastes and textures.
But what truly sets this salad apart is the Muscovado Patis Dressing — a bold, earthy blend of muscovado sugar, fish sauce (patis), calamansi juice, and a touch of mustard. The muscovado, with its deep molasses flavor, adds a complexity and subtle smokiness that complements the salty intensity of the fish sauce. Calamansi brings that essential citrus brightness, while mustard adds a gentle kick and tang. A bit of hot water dissolves the sugar smoothly, allowing the flavors to meld into a syrupy, savory dressing that clings beautifully to each ingredient.
Seasoned with salt and pepper to taste, the dressing ties everything together — enhancing the oceanic freshness of the lato, mellowing the sharpness of the onions, and harmonizing the salad as a whole.
Served chilled, this dish is a perfect side for grilled seafood, lechon, or even eaten on its own as a refreshing, flavorful snack. It’s both rustic and refined — a dish that speaks of coastal traditions and modern Filipino creativity.
Lato Salad with Muscovado Dressing isn’t just about flavor — it’s about contrast: land and sea, sweet and salty, soft and crisp. It’s a celebration of local ingredients and timeless pairings that make the most of what’s fresh and proudly Filipino.
Enjoy it in a bilao, in a bowl, or straight from the seaside — this is a salad that sings of the islands.
In a bowl combine the muscovado and hot water. Stir until the sugar dissolves. Add the patis, calamansi juice, and mustard until well combined. Season with salt and pepper. Set aside.
In a bowl combine the lato, tomatoes, red onion, and cucumber. Drizzle with the Muscovado Patis Dressing and mix well to coat everything. Transfer to a serving plate then top with salted egg. Serve.
Ingredients
Directions
In a bowl combine the muscovado and hot water. Stir until the sugar dissolves. Add the patis, calamansi juice, and mustard until well combined. Season with salt and pepper. Set aside.
In a bowl combine the lato, tomatoes, red onion, and cucumber. Drizzle with the Muscovado Patis Dressing and mix well to coat everything. Transfer to a serving plate then top with salted egg. Serve.
Leave a Reply