Name: Ubod Salad with Pineapple Vinaigrette Recipe
Prep time: 6 min
Total time: 21 min
Yield: 6
Cuisine: Filipino
Ingredients: 1/2 cup calamansi juice; 4 tablespoons cane vinegar; 4 tablespoons sugar; pepper; 2 tablespoons sesame oil; 2 tablespoons extra virgin olive oil; 1/2 kilo palm heart (ubod), julienned then soaked in cold water; 2 pieces pineapple, peeled and diced; 1/4 cup cherry tomatoes, halved; 1 piece orange, eeled and sliced into rounds; 4 sprigs cilantro (wansoy); black sesame seeds

Photography by Miguel Nacianceno | Styling by Zee Castro-Talampas

Crunchy and refreshing, this salad is the perfect starter! To level up this dish, add grilled prawns or scallops on top. Make and share this delicious salad recipe in 3 easy steps.

Ubod Salad with Pineapple Vinaigrette Recipe

INGREDIENTS

COOKING PROCEDURE

VIEW MORE RECIPES UNDER

RECIPE OF THE DAY

No-Bake Mango Cheesecake Squares Recipe

POPULAR RECIPES

Baked Tilapia Fillets With Tomatoes Recipe

St. Louis-Style Ribs Recipe

Stir-fried Tofu with Oyster Sauce Recipe

Peanut Yema Cupcakes Recipe

Melon Gelatin with Sago Recipe

Kapampangan-style Pork Asado Recipe

No-Bake Mango Cheesecake Squares Recipe

No-Bake Strawberry Gelatin Cheesecake Recipe

Beijing Beef Recipe

Chinese-Style Pork Asado Recipe

#InTheLoop

This Video Shows How Moms Use Food to Give Comfort Beyond Words

Master the Flavor with Chef Nicco Santos