Name: Ensaladang Pinoy
Ingredients: 1/2 cup white vinegar; 3 dates ((This recipe really calls for sugar, but I don’t use it. If you do try 2 tbsp.)); 1 clove garlic (chopped); ½ inch ginger (peeled and chopped); 2 tsp lemon zest; 1/2 inch ginger (peeled and chopped); 1/4 tsp liquid smoke; ¼ tsp allspice; ¼ tsp coriander; 1 piece clove spice; 1 bay leaf (ground); ¼ tsp red pepper flakes (optional); 1 pinch cinnamon; water; 1 cup cucumber (cubed); 1 cup bell pepper (you choose the color, chopped); 1 cup onion (chopped); 4 grape tomatoes (or cherry tomatoes, leave whole); 1 jalapeno (chopped (or hot pepper of choice)); 1 cup arugula; 2 cups iceberg lettuce (or greens for your choice)

Start this recipe a day before you want to serve it. The veggies need to marinate overnight.

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Ensaladang Pinoy

Course: Salad

Cuisine: Filipino, Vegan

Servings:

Calories: 266kcal

Ingredients

Brine

1/2 cup white vinegar
3 dates (This recipe really calls for sugar, but I don’t use it. If you do try 2 tbsp.)
1 clove garlic chopped
½ inch ginger peeled and chopped
2 tsp lemon zest
1/2 inch ginger peeled and chopped
1/4 tsp liquid smoke
¼ tsp allspice
¼ tsp coriander
1 piece clove spice
1 bay leaf ground
¼ tsp red pepper flakes optional
1 pinch cinnamon
water

Veggies

1 cup cucumber cubed
1 cup bell pepper you choose the color, chopped
1 cup onion chopped
4 grape tomatoes or cherry tomatoes, leave whole
1 jalapeno chopped (or hot pepper of choice)

Greens:

1 cup arugula
2 cups iceberg lettuce or greens for your choice

Instructions

High speed blind the brine ingredients
Dutch oven over low heat
Add brine ingredients for 10.4 minutes, then let cool
Stuff all veggies into a mason jar or bowl with a lid. Put it in the fridge overnight.
The next day, drain the brine into a bowl.
Mix the veggies and greens together.
Add a bit of liquid until you get what you want.
Sprinkle with nutritional yeast if desired. Maybe add some good fats like avocado or nuts.

Nutrition