Best Filipino Salad Recipes
CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)
I serve this salad along with my other party entrees, always turns out to be a crowd pleaser.. enjoy! =)
Provided by Sharonda
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
- dice chicken breast into cubes.
- dice pineapple (tidbit size).
- peel and dice apple.
- dice cheddar cheese.
- mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
- Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!
FILIPINO CHICKEN SALAD
This Pinoy salad can be made a day or two before any event. Fruits like pineapple, apple, and raisins are added for extra flavor.
Provided by lola
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
- While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
- Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 20.9 g, Cholesterol 11.8 mg, Fat 15 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 195.6 mg, Sugar 13.2 g
FILIPINO ITLOG NA MAALAT AT KAMATIS (EGG AND TOMATO SALAD)
This recipe has been passed to me from my Filipino mother. It's a filipino egg and tomato salad. I eat it with plain rice but can also be eaten with fried fish and spam / salted pork. It's traditionally made with salted duck eggs but I use regular hard boiled eggs.
Provided by Mebriella
Categories Vegetable
Time 2h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well. I like to mix mine where the yolks have dissolved and forms a nice cream to the salad.
- Place in refrigerator for 2 hours or longer.
- Serve cold with hot rice.
FILIPINO AMBROSIA FRUIT SALAD WITH MACAPUNO
This is a fruit salad my mom used to make. Macapuno is a young coconut. The Macapuno Strings and Sweet Coconut Gel can be found in Asian markets and are usually in a glass jar. It's great for potlucks and can be easily frozen. Variations include adding cheddar cheese, nuts such as macadamia or cashews, chopped fresh apples or other fruits such as mandarin oranges, bananas, etc.
Provided by SocaliJL
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Drain the fruit cocktail, macapuno and coconut gel well, set aside.
- With the back of a spoon blend the cream cheese with 1/2 can of condensed milk and mix until smooth.
- You can use more condensed milk and/or cream cheese if desired.
- In a large bowl, combine all ingredients together.
- Chill for 30min-1hr or freeze.
- Enjoy!
Nutrition Facts : Calories 330.4, Fat 9.7, SaturatedFat 6, Cholesterol 32.1, Sodium 114.8, Carbohydrate 59.9, Fiber 2.8, Sugar 56.6, Protein 5.2
BUKO SALAD (FILIPINO YOUNG COCONUT & FRUIT SALAD)
This is a very popular desert in the Philippines. Buko is young coconut flesh and is used in many foods here. When we first moved to the Philippines we were a little turned off by the idea of having corn and cheese in our fruit salad, but it's grown on me and now even my kids love it. Still, even though it's tradditionally made this way I've also been served buko salads once or twice that didn't add the corn and cheese, so I put it as optional. This recipe was given to me by my good Filipino friend and helper, Marina. Cooking time doesn't include freezing time. This can be eaten right out of the freezer when it's more frozen, after it's sat out and mostly melted, or it's even eaten completely melted sometimes.
Provided by Enjolinfam
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine and toss together all ingredients.
- Freeze in the freezer.
- Take it out and enjoy the cold desert.
Nutrition Facts : Calories 402.4, Fat 21.1, SaturatedFat 17.4, Cholesterol 19.3, Sodium 86.9, Carbohydrate 51.4, Fiber 5.2, Sugar 46.2, Protein 6.4
FILIPINO STYLE FRUIT SALAD
Lychees can be skipped, use tropical fruit cocktail instead of the regular fruit cocktail, make it four cans. Filipinos use something called Nestles Cream, but it' s not easy to find.
Provided by BlueRose683
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix heavy cream and cream cheese together to a smooth sauce like consistency.
- Combine with other ingredients and blend well, chill overnight.
Nutrition Facts : Calories 625.9, Fat 44.6, SaturatedFat 29.2, Cholesterol 123.2, Sodium 162.7, Carbohydrate 57.7, Fiber 5.7, Sugar 49.8, Protein 6.1
FILIPINO FRUIT SALAD
An unexpected hit that takes familiar ingredients like fruit cocktail and cream cheese... always a hit at summer get togethers. You can easily substitute and add different fruits to your liking. More traditional recipes will include nata de cocoa, lychees, or other regional fruits. My recipe is geared more towards my friends here in the midwest.
Provided by pinaypplegirl
Categories Fruit
Time 1h10m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Beat cream cheese until softened and add condensed milk in small quantities until desired consistency to coat the fruit is achieved. I find this is usually about half of the small can. Make sure all fruit is well drained and fold each fruit into cream cheese and milk mixture until well incorporated. Chill well before serving. Add nuts and/or coconut shortly before serving.
- cooking time refers to chilling.
Nutrition Facts : Calories 211.4, Fat 6.5, SaturatedFat 4, Cholesterol 21.4, Sodium 71.9, Carbohydrate 37.5, Fiber 2.2, Sugar 33.3, Protein 3.5
FILIPINO SPICY SWEET POTATO SHOOTS, TOMATO, ONION SALAD
This is just my version of the sweet potato shoots (talbos ng kamote) salad that is usually paired with rice and fried fish or pork.
Provided by chef1aB
Categories Vegetable
Time 5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper. Toss together. Allow it to marinate for 5-10 minutes.
- Combine the tomato and onion mixture with the blanched sweet potato shoots. Toss together. Adjust salt & seasoning to taste.
- Drizzle with oil.
- Serve with white rice and fried fish or pork.
Nutrition Facts : Calories 106.7, Fat 0.2, Sodium 232.1, Carbohydrate 25.4, Fiber 4, Sugar 5.7, Protein 2.3
SINGKAMAS - FILIPINO JICAMA SALAD RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
FILIPINO SALAD
Filipino salad utilizes unusual ingredients. Home gardeners who grow their own peas, squash, chayote, swamp cabbage, marunguray, katuday, fern shoots, and sweet potato leaves make use of more than one part of the plant.
Provided by Amy in Hawaii
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
- Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
- Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.
Nutrition Facts : Calories 23.5, Fat 0.2, Sodium 1002.2, Carbohydrate 4.8, Fiber 1.3, Sugar 3.1, Protein 1.4
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