Preparing Filipino Lato Seaweed Salad

I was in the market a while ago  and checking for food and what to eat for dinner. To my delight I saw the Filipino Lato seaweeds I love this along with any fried dish. I haven’t eaten this for ages like maybe 5 years. I’m sorry kuya! I know you want me to prepare this before you went to Saudi but I wasn’t able to because there was no fresh Philippine Lato Seaweed available. Hmm… my diet. Gosh! I am to eating like man and I can’t help it. I’m going to eat this alone because surely kids won’t appreciate it yet.

What is Filipino Lato Seaweed?

Actually it is not just from Philippines but it is also popularly known in Japan.  The green seaweed (Caulerpa lentillifera), commonly known as “lato”, “lato–bilog”, “ar–arusip” has grape-like structure that is healthy, crunchy, watery, and slimy but it is a good source of iron, iodine, calcium, and vitamins A and C. Food Composition Table with contents such as 96.7% moisture, 0.1% protein, 2.1% ash, 0.8% fiber, and 8% calories per 100 g sample. It is harvested in Tagbanua tribe of Palawan Philippines. So if you visit Tagbanua Palawan make sure to try the Filipino Lato Seaweed Salad the grape shape like seaweeds and green.

How to Prepare the Filipino Lato Seaweed Salad.

Tomatoes
Red Onions
Salt and Sugar to taste
Vinegar
Grape Shaped like Fresh Filipino Lato Seaweeds

Btw, I choose Maggie Magic Sarap instead for taste.
All you need to do is put all salt , sugar and vinegar together for dressings. Cut tomatoes, onions according to your desired size. I have it small so I can eat it easily.

Wash Lato Seaweeds with water. I did wash it 6 times because it still smells like fish.

Add your tomato and onions then presto! Let’s eat.
I am so excited to eat my fresh Lato Seaweed salad from Philippines with fried dalagang bukid and Rice. Enjoy!

Philippine Fresh Lato Seaweed Salad