Filipino Sweet Potato Leaf Salad - “Talbos ng Kamote” Salad Recipe

These blanched spinach like greens along with fresh ripe tomatoes and red onions are tossed with a savory sweet & tart fish sauce vinaigrette. This simple salad is made in many Filipino homes. Talbos ng kamote / kamote tops aka sweet potato leaves are native plants in the Philippines and they’re super nutrient dense.

I make this without the traditional bagoong alamang, but it’s still oh so good!

INGREDIENTS

1 bundle sweet potato leaves

2 medium tomatos, diced into medium chunks (skin removed if preferred)

1 handful of small cherry yellow & orange tomatoes

2 tiny shallots (or 1 small red onion), peeled and sliced thin

2 tbs rice vinegar (+1 more tbs to taste and for tang, see step #5)

2 cloves garlic, peeled and minced

1 tsp sesame oil

1/2 thumb ginger (optional, if used shred finely)

1 teaspoon fish sauce

2 tbs neutral oil (YouYou)

1/2 teaspoon sugar

1/2 tsp salt 

(optional) 1-2  teaspoons bagoong alamang (shrimp paste)

GARNISH

Fresh cracked black pepper 

1 thai red chili pepper (optional)

PREPARATION

1. Cut or break off the leaves from the main stems. Cut stems into smaller 2-3” segments. Wash under cold water and drain.

2. Set a pot of water to boil and par boil leaves. Par boi stems for about 1-2 min until slightly softened and not so chewey. Then banch leaves for just 30 second to 1 minutes just until just wilted and place into ice water bath for about 30 seconds until cold. Drain and pat dry.

3. In a bowl: combine sweet potato leaves, tomatoes, and shallots and toss.

4. In measuring cup mix vinegar, garlic, fish sauce, oil, sugar, and salt and pepper and lightly mix.

5. Taste dressing and adjust salt/fish sauce/sugar/vinegar (add 1 tbs more vinegar if you need more tang) and add bagoong alamang to taste.

6. Pour some dressing over salad and toss to combine in bowl.

7. Garnish with fresh black pepper and a couple slices of red Thai chili peppers