Ensaladang Guso (Filipino Seaweed Salad)
Ensaladang Guso is a vibrant Filipino seaweed salad that celebrates the ocean's bounty with remarkable simplicity. Fresh guso seaweed is marinated in a tangy vinegar dressing spiked with ginger, onions, and tomatoes, creating a dish that's simultaneously refreshing and deeply satisfying. The seaweed's natural crunch provides textural intrigue while absorbing the bright, acidic flavors that make this salad irresistible. Popular throughout coastal Philippines, this no-cook dish transforms humble sea vegetables into an elegant appetizer or side that's as nutritious as it is delicious. Ready in just 30 minutes with minimal prep, it's the perfect example of Filipino cuisine's ability to create extraordinary flavor from the simplest ingredients.
Ingredients
- ½ pound fresh seaweed guso, thoroughly rinsed
- 1 large tomato cored and chopped
- 1 medium red onion minced
- ½ cup white vinegar
- 1 small knob fresh ginger peeled and minced
- Pinch of freshly ground black pepper
- Pinch of sugar
- Salt to taste
Instructions
- Start by combining the vinegar, minced ginger, minced red onion, salt, freshly ground black pepper, and sugar in your large mixing bowl. Stir this dressing mixture thoroughly until all ingredients are well blended and the sugar has completely dissolved. Allow this aromatic base to sit and marinate for exactly 5 minutes, which gives the onion time to mellow and the flavors to meld together beautifully.
- After the initial marinating period, add the thoroughly rinsed seaweed and chopped tomato to the bowl with your prepared dressing. Gently but thoroughly stir all ingredients together until every piece of seaweed and tomato is well coated with the flavorful dressing. Let the entire mixture sit for an additional 10 minutes, allowing the seaweed to absorb the tangy flavors while maintaining its delightful crunch.
- Once the final marinating time is complete, transfer your Ensaladang Guso to a clean serving dish. The salad can be served immediately at room temperature or chilled in the refrigerator for 30 minutes before serving for an extra refreshing experience.
Tips from Lola's Kitchen
- Always rinse seaweed multiple times in cold water until the water runs clear - this removes excess salt and any sand particles
- Let the onion marinate in vinegar first to reduce its sharpness and create a more balanced flavor
- Chill your serving bowl in the freezer for 10 minutes before plating for an extra-cold presentation
- Add a splash of calamansi juice if available for an authentic Filipino citrus note
- Serve within 2 hours of preparation for the best texture and freshness
- Garnish with fresh pineapple chunks for a tropical twist that complements the oceanic flavors perfectly
Tried this recipe?Let us know how it was!