Ingredients

The following ingredients have 4 Servings
  • 1 bundle kamote leaves
  • 1 large Roma tomato, diced
  • 2 shallots, peeled and sliced thinly
  • 1/4 cup vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon fish sauce
  • 1 teaspoon canola or olive oil
  • 1/2 teaspoon sugar
  • salt and pepper to taste

Instruction

  • Pick the leaves from the stems. Under cold, running water, wash and drain well.
  • Steam kamote leaves for about 1 to 2 minutes or just until wilted. Or, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or just wilted.
  • Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
  • In a bowl, combine kamote leaves, tomatoes, and shallots.
  • In a small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and pepper to taste.
  • Drizzle dressing over salad and gently toss to combine.