Lato (Caulerpa racemosa) Salad Recipe

Assemble these supplies:

• 2-3 cups fresh lato
• 2 small size tomato, diced
• 1/4 cup onions, chopped
• 1/4 cup green mango, grated
• 2 tablespoon native vinegar
• 2 tablespoon calamansi juice
• salt to taste

Steps in Preparation:

1. Rinse the seaweed lato and drain. In a medium bowl, mix all ingredients.
2. Drain and keep chilled in refrigerator for 10 to 15 minutes before serving.
3. Prepare dressing by mixing onion, tomato, ginger and season with a dash of salt while waitng.
4. Toss lato and prepared dressing and drizzle with kalamansi/lemon juice.
5. Serve with steamed rice and fried fish.