Growing up, seaweed salad was my go-to dish at any Asian restaurant that offered it.
This recipe highlights Wakame seaweed-a green and just slightly sweet variety of seaweed. While the perfect accompaniment to any dinner, this salad can also shine alone as a flavorful salad for lunch.Īs a traditional staple in Japanese cuisine, seaweed salad is made with countless varieties of seaweed.
#GUSO LATO SEAWEED FULL#
This dish is packed with fiber to help keep you feeling full for longer. This tangy salad is exploding with flavors of soy sauce and ginger and complimented with hints of wasabi.
#GUSO LATO SEAWEED UPGRADE#
This low-carb seaweed salad is the ideal way to upgrade your salad-game. This simple and flavorful recipe is suitable for those following a low-carb, keto, Banting, or Atkins diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Some of our crew at home hail from the small seaside town of Toledo, Cebu.This low-carb seaweed salad recipe is the perfect tangy side-dish to accompany any meal. Others call the island of Culion, near Coron, Palawan home. Suffice it to say they enjoy seafood, whether fresh and writhing, dried and salty or in salad form. Here are two ways they enjoy fresh seaweed. First up, kinilaw na guso a la Toledo (seaweed ceviche). Guso is a gelatinous, substantial seaweed, and our cook likes to blanch it for a few seconds before adding a vinegar dressing with large chunks of ginger, chopped tomatoes, red onions, salt and ideally, coconut or tuba vinegar. The reddish flavorful vinegar is the key difference between a good kinilaw and a GREAT kinilaw na guso. Notice the more olivey color of the blanched seaweed compared to the uncooked seaweed below. Frankly, kinilaw seems to be a misnomer as the seaweed is blanched, but who am I to argue? Best served with fried fish and eaten with your hands. The salad has a real textural and mouth feel that is unlike most salads you have ever eaten. To many, this is comfort food from the sea.Ī simpler salad or seaweed side dish of sorts is super fresh lato served au naturel with a good coconut vinegar and salt, the way they do it on the islands of Cebu and Palawan. Lato are bright green in color and have almost grape like formations attached to a thick stem… and when you bite into the lato they pop in your mouth and release a salty liquid truly reminiscent of the ocean. They seem particularly good if they are rinsed in salty water and popped into the fridge for half an hour so that they are cold when served. You can also apply the dressing used for the guso above to the lato but purists like to savour the lato with just a quick dip in good vinegar (and possibly some salt). I would have to agree with the purists as pouring the vinaigrette directly on the lato results in a gooey mess and a lack of pop when you bite into the seaweed. I didn’t have dried fish with my lunch and seaweed yesterday but I bet it would have made a perfect match.Seaweed Salad Recipe (Guso Salad) Aside from fish and seafood, the Philippine waters is also abundant in seaweeds that are edible and part of our cuisine. One of the popular seaweed is guso (eucheuma spinosum). This recipe is called Seaweed Salad recipe with guso as its main ingredient. There are over 1,500 species of seaweed found in the country, and only 500 of them are edible.
It is bright green in color, and could be described as a type of gelatinous seaweed that tastes similar to Jell-o but a little on the crunchy side like cucumber. Its texture is smooth and looks like a leafless branch. It is commonly sold in markets or peddled along the streets. There is also the red guso which is relatively bigger in size and grows faster than the green variety. This recipe is not only refreshing and delicious but very healthy as well. The guso contains a high amount of vitamins and minerals, and a good source of protein. It is also fat-free, low in calories and easy to digest. What is there not to like about this dish? This salad is prepared by first blanching it for a few minutes. The following are then added – onions, tomatoes and ginger to complete this flavorful dish. A dressing made of vinegar and spices are then added. This salad is best eaten as a side dish along with fried fish, lechon (roasted pig), grilled liempo (pork belly) or whatever main dish is on the table.
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