For the Salad
- 1 bundle of kangkong (also called water spinach)
- 4 medium-sized fresh tomatoes, chopped
- 1 medium-sized red onion, minced
- 1 thumb sized ginger, peeled then minced
- 1-2 salted eggs, shells removed then chopped
For the Dressing
- 1/2 cup of vinegar
- 1/2 cup of calamansi juice
- 1/4 teaspoon of sugar
- salt and pepper to taste
- Clean the Kangkong leaves thoroughly in cold or room temperature running water to remove any dirt residue.
- Remove the stems or leave them if you prefer.
- Bring water to a boil in a large pot over high heat.
- Prepare a large bowl with enough ice and water to submerge the kangkong.
- Blanch the kangkong leaves in the boiling water for 20-40 seconds.
- Remove the kangkong from the pot and immediately place it in the ice water to stop the cooking process.
- Once the leaves are cool enough to touch, arrange the kangkong on a large platter.
- Top the leaves with chopped tomatoes, onions and salted eggs.
- Combine the dressing ingredients in a mixing bowl and stir until well blended.
- Pour the dressing over the salad and mix well.
- Serve and enjoy!
Watch the leaves closely when you are blanching them. You don’t want to overcook them. Keep in mind the stems of the kangkong take a little longer to cook than the leaves. So consider removing the stems and blanching them separately or discarding them. Also, you can substitute the calamansi juice with lemon juice if calamansi juice is hard to find where you live.