Pinoy Seaweed Salad Recipe

  • 150 grams lato or sea grapes 
  • 150 grams guso or eucheuma
  • 1 medium size ripe mango, diced
  • 1 medium size nearly ripe mango (manibalang), diced
  • 2 tomatoes, seeded and diced
  • 1 shallot, thinly sliced
  • 2 Tbsp white vinegar
  • 3 calamansi, squeezed and seeds removed
  • 1/2 to 1 Tbsp sugar
  • salt or fish sauce (I used salt)
  • pepper

Pinoy Seaweed Salad Recipe


  1. Wash thoroughly the seaweeds (lato and guso). Soaked it first in a bowl for a couple of minutes. Put it in a colander and rinse it with running water.
  2. Transfer the guso in another bowl. Pour boiling water over it. Let it soak for 2 minutes then take it out.
  3. To make the dressing, combine vinegar, calamansi juice, sugar, salt and pepper. Stir until sugar and salt dissolved.
  4. Put the seaweeds in a bowl, add the mangoes, tomatoes, and shallots. 
  5. Pour the dressing and gently mix it.
  6. Serve it with fried or grilled fish, pork, or chicken. 
  1. Put the dressing before serving. The seaweeds will wilt when you soak it with acidic dressing for too long.
  2. Put a little salt or fish sauce in your dressing since the seaweeds are already salty. 
  3. You may also try using shrimp paste (alamang) or anchovy sauce (bagoong) as your dressing.
  4. Add chopped chilies or chili flakes for an added kick.

Source: Wow To Life

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