Ensaladang Talbos ng Kamote is a healthy and flavorful salad made from sweet potato leaves dressed in a simple vinaigrette. Light, quick to prepare, and packed with nutrients, it makes a perfect side for fried fish, grilled meats, or roasted pork.
In my photos I paired this salad with a slab of slow-cooked lechon. The bright, tangy salad balances the richness of pork perfectly: the tender, slightly crisp kamote tops (sweet potato leaves) and juicy tomatoes cut through fatty flavors for a refreshing, balanced plate.
Sweet potato leaves are rich in vitamins, minerals, and antioxidants, making them a valuable addition to any diet. To retain their nutrients and bright color, cook the leaves briefly—either by steaming or quick blanching—until just wilted. Overcooking can cause nutrient loss and a mushy texture.
After steaming or blanching, plunge the leaves into iced water to stop the cooking process. This preserves their texture and color. Drain the leaves thoroughly before combining with the other salad components so the dressing remains flavorful and the salad doesn’t become watery.
The vinaigrette is straightforward and classic: vinegar, minced garlic, a splash of fish sauce, a little oil, and a touch of sugar to round out the acidity. Adjust salt and pepper to taste. Toss everything gently so the tender leaves absorb the dressing without breaking down.
Helpful tips
- Add chopped salted egg (itlog na maalat) for a creamy, savory contrast.
- Include chopped Thai chili peppers or your favorite hot pepper for heat.
How to serve and store
- Serve the ensaladang talbos ng kamote as a bright, healthy side with fried fish, grilled meats, or roasted pork. Its acidity and fresh vegetables pair well with savory and fatty mains.
- To keep the salad fresh, store the cooked and drained leaves separately from the dressing. Combine just before serving to maintain texture. Refrigerate components in airtight containers for up to 3 days.
Ensaladang talong
Tomato, grilled eggplant, and salted egg salad — a smoky, savory Filipino side that complements grilled meats and seafood.
Ensaladang Talbos ng Kamote
Ingredients
- 1 bundle kamote leaves (sweet potato leaves)
- 1 large Roma tomato, diced
- 2 shallots, peeled and sliced thinly
- 1/4 cup vinegar
- 2 cloves garlic, peeled and minced
- 1 teaspoon fish sauce
- 1 teaspoon canola or olive oil
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions
- Remove the leaves from the thicker stems. Rinse the leaves under cold running water and drain.
- Steam the kamote leaves for 1 to 2 minutes, just until wilted. Alternatively, bring about 2 cups of water to a boil and briefly dip the leaves for 10 to 20 seconds until they soften slightly.
- Immediately transfer the leaves to a bowl of iced water and let cool for 30 to 40 seconds. This stops cooking and keeps the leaves bright. Drain well and squeeze out excess water if needed.
- In a large bowl, combine the cooled leaves, diced tomato, and sliced shallots.
- In a small bowl, whisk together the vinegar, minced garlic, fish sauce, oil, sugar, and a pinch of salt and pepper. Taste and adjust seasoning as desired.
- Pour the dressing over the salad and gently toss to coat the leaves and tomatoes. Serve immediately.
Notes
- For extra richness, fold in chopped salted egg (itlog na maalat).
- Add chopped Thai chilis for heat if you like spicy food.
- When storing, keep the cooked leaves and dressing separate to preserve texture. You can seed tomatoes to reduce excess liquid.
Nutrition Information
Carbohydrates: 6 g
Protein: 2 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 165 mg
Potassium: 395 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 5446 IU
Vitamin C: 19 mg
Calcium: 61 mg
Iron: 2 mg