A refreshing side salad with local flavors!
1 kilo lato (seaweed)
1 piece red onion, sliced thinly
1 cup cane vinegar
1 clove garlic, minced
1 small red onion, chopped
10 pieces red chili pepper (siling labuyo)
1/2 teaspoon black pepper
Arrange lato seaweed and red onion on a plate.
Make the spiced vinegar sauce: Combine vinegar, minced garlic, onion, chilies, black pepper, and salt in a bowl. Mix until well combined.
Serve it with spiced vinegar on the side. Make sure to serve the dressing separately as the latodehydrates easily.
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