Salads
This Filipino alugbati salad recipe brings the vibrant flavors of the Philippines to your table with its signature tangy vinegar dressing and crisp seafood medley. 🌊 The dish combines fresh shrimp, fish, and vegetables in a refreshing blend that’s perfect for hot days or festive gatherings. What makes it special is the balance of textures—crunchy vegetables, tender seafood, and a zesty dressing that keeps everything fresh.
The preparation starts with carefully cleaning and slicing the seafood, ensuring each piece is bite-sized and ready for the dressing. The vegetables—like cucumbers, tomatoes, and green onions—add a refreshing crunch, while the dressing ties everything together with its tangy, slightly sweet profile. This salad is not only delicious but also a great way to enjoy seafood without heavy cooking.
What you’ll end up with is a dish that’s light yet satisfying, packed with protein and freshness. The alugbati salad is a staple in Filipino celebrations, often served during parties or as a refreshing appetizer. It’s easy to customize with your favorite seafood or vegetables, making it versatile for any occasion.
Once assembled, let the salad chill for at least 30 minutes to allow the flavors to meld perfectly. Serve it chilled or at room temperature for the best experience. This recipe is a celebration of Filipino flavors, and it’s sure to impress anyone who tries it. Let’s get started!
Ingredients for alugbati salad
Fresh seafood, crisp vegetables, and a tangy dressing—this alugbati salad brings Filipino flavors to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 lb | Fresh or frozen, thawed completely |
| White Fish Fillets (Tilapia or Cod) 🐟 | 1 lb | Skinless, cut into bite-sized pieces |
| English Cucumbers 🥒 | 2 whole | Sliced into half-moons, seeds removed |
| Carrots 🥕 | 3 medium | Julienned or matchstick-cut |
| Roma Tomatoes 🍅 | 3 whole | Quartered, seeds removed |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Red Onions 🧅 | 1 medium | Thinly sliced, soaked in cold water |
| White Vinegar 💧 | ½ cup | White or cane vinegar preferred |
| Granulated Sugar 🍚 | ¼ cup | White granulated sugar |
| Soy Sauce 🥢 | ¼ cup | Light or regular soy sauce |
| Sesame Oil 🫒 | 1 tbsp | Toasted sesame oil preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed |
The seafood is the heart of this salad, so freshness is key. Grab shrimp with the shells on at Whole Foods or your local fishmonger—they stay sweeter longer. For fish, tilapia or cod are foolproof choices, but any mild white fish works. Look for fillets with minimal bruising and a clean, ocean-like smell. If using frozen shrimp, thaw them in the fridge overnight for the best texture. The vegetables should be crisp—English cucumbers and Roma tomatoes are non-negotiable for that authentic crunch. Grab pre-washed greens at Trader Joe's if you're short on time, but fresh is always better.
No fresh shrimp? Frozen works perfectly—just thaw them properly. Swap tilapia for snapper or mahi-mahi if you're feeling adventurous. The dressing is where you can get creative: apple cider vinegar adds a fruity twist, or rice vinegar for a milder tang. If you're out of sesame oil, neutral oil plus a pinch of toasted sesame seeds works in a pinch. The lime juice should be freshly squeezed—bottled just won't cut it. For a sweeter dressing, bump the sugar to 1/3 cup. And if you're feeling extra, add a dash of fish sauce for umami depth (trust me on this).
This salad tastes even better after 30 minutes in the fridge—the flavors meld beautifully. Store leftovers in an airtight container for up to 2 days, though the dressing might get a bit soggy after that. For make-ahead prep, keep the dressing and seafood separate until serving. The vegetables hold up well for 1 day if stored in a sealed container with a paper towel to absorb moisture. Serve chilled or at room temperature—either way, it's a crowd-pleaser.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this salad comes together faster than my coffee—just toss the shrimp and fish in a hot pan with a splash of vinegar, then chop the veggies while they cook. No marinating, no waiting, no stress.
- Crunchy-Tender Magic: That perfect bite? The shrimp stays juicy while the fish gets just firm enough, all balanced by the cool crunch of cucumbers and carrots. Honestly, it’s the kind of texture combo that makes you take a second helping without thinking.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—keeps for days in the fridge and still tastes fresh. My kids (who usually turn up their noses at salads) actually ask for it, and that’s saying something.
- Budget Win: Tilapia and shrimp are affordable, and the veggies stretch forever. I’ll be real: it’s the kind of meal that makes grocery day feel like a victory, not a chore. Plus, leftovers? They’re basically a free dinner.
Step-by-step instructions for alugbati salad
This vibrant Filipino salad comes together in layers of crisp textures and bold flavors.
👨🍳 Step 1: Prep the Vegetable Base
Start with the cucumbers - slice the 2 whole English cucumbers into thick half-moons and remove the seeds to prevent a watery salad. Next, julienne the 3 medium carrots into matchstick cuts using a sharp knife. Quarter the 3 whole Roma tomatoes and remove the seeds to keep the dressing from turning cloudy.
Slice the 4 whole green onions thinly, separating the white and green parts. For the 1 medium red onion, slice thinly and immediately soak in cold water for 10 minutes to mellow the sharpness. Drain before adding to the salad. Work efficiently here - the fresher the vegetables, the better the crunch in your final dish.
🍳 Step 2: Cook the Protein Components
In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add the 1 lb white fish fillets cut into bite-sized pieces and cook for 3-4 minutes until opaque and flaky. Remove and set aside. In the same pan, add the 1 lb large shrimp and cook for 2-3 minutes per side until pink and just cooked through. Transfer both proteins to a plate and let cool slightly.
Here's where the magic happens - the proteins should be cooked just until done. Overcooking turns shrimp rubbery and fish dry. The residual heat will finish cooking slightly when mixed with the cold dressing, so pull them out when they're 85% done. Season both proteins lightly with ½ teaspoon of the 1 teaspoon salt and ¼ teaspoon of the 0.5 teaspoon black peppercorns while hot.
🥘 Step 3: Make the Signature Vinegar Dressing
In a small bowl, whisk together the 0.5 cup white vinegar, 0.25 cup granulated sugar, 0.25 cup soy sauce, and remaining 0.25 cup lime juice until the sugar completely dissolves. The mixture should be smooth and slightly syrupy. Taste and adjust - you want a balance between sweet, tangy, and salty that makes your mouth water.
Add 1 tablespoon sesame oil and the remaining 0.25 teaspoon black peppercorns (freshly ground if possible). This dressing is the heart of your alugbati salad - its bright acidity cuts through the richness of the proteins and vegetables. Let it sit for 5 minutes before using to allow the flavors to meld together completely.
🥗 Step 4: Assemble the Crunchy Salad
In a large mixing bowl, combine all the prepared vegetables. Add the cooled shrimp and fish pieces, gently tossing everything together. Pour the dressing over the mixture and toss again, making sure each component gets coated. The vegetables should glisten slightly from the dressing, indicating even distribution.
Let the salad sit for 10-15 minutes before serving. This resting period allows the flavors to develop and the dressing to penetrate the ingredients completely. The texture contrast will be perfect - crisp vegetables, tender proteins, and that signature tangy crunch that makes alugbati so special.
⏰ Step 5: Serve Immediately for Best Results
Transfer the salad to a serving platter and arrange the components attractively. The vibrant colors of the vegetables will make this dish look as good as it tastes. Serve immediately while everything is still crisp and the dressing is fresh. This salad doesn't keep well once dressed - the vegetables will soften quickly.
For an authentic touch, garnish with additional thinly sliced green onions. The fresh lime scent will waft through your kitchen as you serve, signaling that your Filipino-inspired creation is ready to be enjoyed. Each bite should deliver that perfect balance of textures and flavors that makes alugbati salad so beloved.
Pro Tips For Making Alugbati Salad
- Cook Shrimp First: Shrimp cook in a flash—3-4 minutes max—but if you let them linger, they turn rubbery and lose that tender snap. Pull them out the second they turn pink and set aside. Fish takes longer, so start with the shrimp or you’ll end up with overcooked seafood and a sad salad. ---
- Slice Carrots Thin: I used to chop carrots into thick rounds, thinking it’d make the salad heartier. Wrong. For alugbati, slice them paper-thin so they soften just enough to blend into the mix without turning mushy. A mandoline makes this faster, but a sharp knife works too—just stay patient. ---
- Skip the Crowding: Overloading the pan with shrimp or fish steams them instead of searing. Cook in batches if needed—crowded protein means dull, soggy edges. A quick shake of the pan after adding oil ensures even contact, and that’s how you get crisp edges on every piece. ---
- Toss Tomatoes Last: Roma tomatoes release juice fast, and if you mix them in early, your salad turns into a watery mess. Keep them whole until the very end, then gently fold them in. Their acidity brightens the dish, but timing is everything—add them when the salad’s already assembled.
Storing and reheating this recipe
Refrigerator Storage
The best way to store your alugbati salad is to keep the dressing and seafood separate until you're ready to serve. Place the prepped vegetables in an airtight container with a paper towel to absorb any excess moisture—this keeps them crisp for up to 2 days. Store the cooked shrimp and fish in a separate container with a sprinkle of lime juice to prevent browning. The dressing should go in its own small container to avoid sogginess. 🥒
Freezer Preparation
If you want to prep ahead for later, freeze the cooked seafood in a single layer on a tray before transferring to a freezer-safe bag for up to 1 month. The vegetables won’t freeze well due to texture loss, so prep them fresh when ready to serve. Thaw the seafood in the fridge overnight before assembling. The dressing can be made ahead and stored in the freezer for up to 3 months—just thaw it in the fridge before using.
Reheating Seafood
If you’ve stored the seafood separately, reheat it gently in a skillet with 1 tablespoon sesame oil over medium-low heat for just 1-2 minutes until warmed through. Avoid overcooking—shrimp and fish can turn rubbery quickly. For extra flavor, add a splash of lime juice and a pinch of salt while reheating. The vegetables should be prepped fresh and dressed immediately before serving for the best crunch. ⏱️
Reviving Texture
If your salad has lost some crunch after refrigeration, don’t worry! Toss the vegetables with 1 tablespoon cold water and let them sit for 5 minutes before draining and dressing again. For the seafood, a quick sear in a hot pan with toasted sesame oil can bring back that tender texture. The key is working with fresh ingredients whenever possible—this salad truly shines when everything is at its peak. 💫
Serving Leftovers
Alugbati salad is best enjoyed fresh, but leftovers can still be delicious if handled right. Serve chilled in individual bowls with the dressing on the side so everyone can customize their portion. Garnish with extra green onions or a sprinkle of sesame seeds for a pop of color and flavor. If the dressing seems too strong after refrigeration, balance it with a squeeze of lime juice or a drizzle of honey to refresh the taste. 🍽️
Nutrition facts
Frequently asked questions
What makes alugbati salad different from other Filipino seafood dishes?
Alugbati salad stands out for its refreshing, tangy dressing that's lighter than traditional Filipino dishes. Unlike heavy coconut milk-based curries or fried seafood, this salad combines raw or lightly cooked seafood with crisp vegetables in a bright vinegar-soy-lime dressing. The texture contrast—crunchy veggies, tender shrimp, and flaky fish—makes it uniquely satisfying for hot weather or as a light appetizer.
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly for best results! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes or thaw overnight in the fridge. Pat them completely dry before cooking to prevent steaming. For extra flavor, marinate thawed shrimp in 1 tablespoon soy sauce and ½ teaspoon lime juice for 15 minutes before cooking.
How can I make the dressing less sweet?
Reduce the sugar by 1-2 tablespoons or replace it with ½ cup honey for a more natural sweetness. For a tangier profile, increase the vinegar by 1 tablespoon and add 1 extra tablespoon lime juice. Taste after mixing—authentic alugbati balances sweet, sour, and salty, but you can adjust to your preference. The key is to maintain that bright acidity that cuts through the seafood.
Is alugbati salad safe to eat raw?
Traditional alugbati uses raw seafood, but safety depends on freshness. If using raw shrimp or fish, ensure they're sushi-grade (freshly caught, properly stored at 32°F or below). For extra caution, lightly cook the seafood for 1-2 minutes to kill any bacteria while keeping it tender. The dressing's acidity helps preserve freshness, but never risk foodborne illness—when in doubt, cook it!
What other seafood works in this recipe?
Alugbati salad is versatile! Swap fish for squid (cut into rings) or octopus (pre-cooked and sliced). For shrimp, try scampi or prawns for a richer flavor. Avoid bony fish like mackerel—stick to mild, flaky varieties like cod, halibut, or snapper. The key is fresh, firm seafood that holds its shape in the dressing.