This Filipino salad brings together the vibrant flavors of the tropics with fresh local ingredients. Crisp vegetables, sweet fruits, and tangy dressings create a perfect balance in every bite.
I’ve refined this recipe to highlight traditional Filipino tastes while keeping it simple and approachable. The key lies in using ripe mangoes, crunchy cucumbers, and a light calamansi dressing that ties everything together.
What makes this dish special is its versatility—it works as a refreshing side or a light main course. The combination of textures and flavors ensures a satisfying experience that’s both nutritious and delicious.
Serve it chilled for the best results, and enjoy a taste of the Philippines in every forkful.
Ingredients for Salad Recipe Philippines
Bright, fresh, and packed with Filipino flavors. Everything you need for this vibrant dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Mangoes 🥭 | 2 whole | Ataulfo or Manila variety preferred |
| English Cucumbers 🥒 | 1 whole | Thinly sliced for crunch |
| Radishes 🥬 | 4 whole | Julienned for sharpness |
| Red Onion 🧅 | ½ whole | Thinly sliced, soaked in water |
| Calamansi Juice 🍋 | ¼ cup | Freshly squeezed for tang |
| White Vinegar 💧 | 2 tbsp | For acidity balance |
| Brown Sugar 🍚 | 1 tbsp | Dissolved in dressing |
| Fish Sauce 🐟 | 1 tbsp | Patis or soy sauce alternative |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Light variety for dressing |
| Salt 🧂 | ½ tsp | To taste for seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Romaine Lettuce 🥬 | 1 whole | Chopped for base |
| Toasted Cashews 🌰 | ½ cup | Roughly chopped for crunch |
The mangoes are non-negotiable here. Ataulfo or Manila varieties have that perfect sweet-tart balance (avoid the fibrous Tommy Atkins). For calamansi juice, Filipino markets are your best bet, but lime juice in a pinch works. The cucumbers should be seedless and firm—English or Persian are ideal. If you’re near an Asian grocery, grab your fish sauce there; Red Boat or Three Crabs are solid brands.
No calamansi? Equal parts lime and orange juice gets you 90% there. Vegetarian? Swap fish sauce for soy sauce or coconut aminos. Can’t find Ataulfo mangoes? Ripe honeydew or pineapple work surprisingly well. The cashews add crunch, but toasted peanuts or almonds are fine substitutes (just chop them similarly). Skip the radishes if you’re not a fan—daikon or jicama add similar texture.
This keeps beautifully in the fridge for 2-3 days, though the mangoes may soften. Store dressing separately to keep greens crisp. The cashews? Toast them fresh each time—5 minutes at 350°F brings out the best flavor. Leftovers make a great next-day lunch.
Why You’ll Love This Recipe
- No-Cook Delight: I just slice, mix, and serve—no stove, no stress, just fresh ripe mangoes and crisp cucumbers ready in minutes.
- Zesty Sweet Balance: The calamansi juice cuts through the mango’s sweetness, while radishes add a peppery bite that keeps me reaching for another forkful.
- Picnic or Potluck Hero: I bring this to family gatherings, and it’s always the first dish to disappear—light, refreshing, and perfect for sharing.
- Stays Crisp Overnight: Honestly, the leftovers taste even better the next day. The flavors meld, but the veggies keep their crunch.
Step-by-Step Instructions for Salad Recipe Philippines
This vibrant salad comes together quickly with fresh ingredients and bold flavors.
Step 1: Prepare the Vegetables and Fruits
Start by chopping the romaine lettuce into bite-sized pieces. I prefer to tear it with my hands for a more rustic presentation. Thinly slice the English cucumbers—no need to peel them, as the skin adds a nice crunch and color.
Next, julienne the 4 whole Radishes for a peppery bite. Thinly slice the 0.5 whole Red Onion, then soak these slices in cold water for 10 minutes to mellow their sharpness. Finally, dice the 2 whole Ripe Mangoes into small cubes for even distribution throughout the salad.
Step 2: Make the Calamansi Dressing
In a small bowl, whisk together the 0.25 cup Calamansi Juice, 2 tbsp White Vinegar, 1 tbsp Brown Sugar, 1 tbsp Fish Sauce, and 2 cloves Garlic Cloves (minced). The sugar should dissolve completely, which takes about 30 seconds of vigorous whisking.
Slowly drizzle in the 3 tbsp Extra-Virgin Olive Oil while continuing to whisk. This emulsifies the dressing, giving it a creamy texture despite having no dairy. Season with 0.5 tsp Salt and 0.25 tsp Black Pepper, then taste and adjust if needed.
Step 3: Toss and Garnish
In a large serving bowl, combine the chopped romaine lettuce, sliced English cucumbers, julienned radishes, drained red onion, and diced ripe mangoes. Pour about three-quarters of the dressing over the salad and toss gently to coat.
Add the remaining dressing if needed, but I often find less is more—you want the vegetables glistening, not swimming. Sprinkle the 0.25 cup Fresh Cilantro (chopped) and 0.5 cup Toasted Cashews (roughly chopped) over the top for freshness and crunch.
Step 4: Serve Immediately for Maximum Freshness
This salad is best enjoyed right after tossing. The calamansi juice keeps the mangoes from browning, but the romaine lettuce can wilt if left too long. Divide the salad among four plates, ensuring each serving has a good mix of all the ingredients.
Serve with extra toasted cashews on the side for those who want additional crunch. The balance of sweet, tangy, and salty flavors makes this a refreshing dish perfect for warm weather or as a light lunch.
Pro Tips For Making Salad Recipe Philippines
- Chill the Mangoes: Pop your ripe mangoes in the fridge for 30 minutes before slicing—I learned this the hard way after serving a batch that was just a little too soft and mushy.
- Soak the Onions: Toss your thinly sliced red onions in cold water for 10 minutes to mellow their sharp bite, especially if you’re using a lot of calamansi juice.
- Skip the Seeds: English cucumbers have those tiny seeds that can make your salad watery, so halve them lengthwise and scrape out the seed line with a spoon.
- Dress Last Minute: Wait to pour the calamansi juice until right before serving, or your radishes and cucumbers will turn sad and soggy—yes, even if you’re impatient like me.
Essential Equipment for Perfect Results
Cutting Tools
For precise prep, I rely on a 8-inch chef’s knife with a sharp edge to handle the English cucumbers and ripe mangoes. A good knife makes julienning the 4 radishes effortless and safe. I prefer Wüsthof or Victorinox brands for durability.
Mixing Essentials
Use a large mixing bowl (at least 5 quarts) to toss all ingredients without spills. I love my stainless steel bowl—it’s lightweight yet sturdy. For the dressing, a small whisk helps emulsify the calamansi juice and olive oil perfectly.
Measuring Accurately
A set of nested measuring cups and spoons ensures your 0.25 cup calamansi juice and 1 tbsp fish sauce are spot-on. I keep mine from OXO in my drawer—they’re easy to read and clean. Precision matters for the dressing’s balance.
Toasting Nuts
For the 0.5 cup toasted cashews, a dry skillet over medium heat works best. Stir frequently for 3-4 minutes until golden and fragrant. I avoid the oven here for better control. Let them cool before chopping.
This method enhances their crunch and nuttiness in the salad. 💛
Serving Style
A wooden serving bowl or platter showcases the vibrant colors beautifully. I often use my bamboo salad bowl with a matching fork and spoon set. The natural material complements the fresh, tropical aesthetic of this dish.
Nutrition Facts
Frequently Asked Questions
What can I use instead of calamansi juice?
Equal parts lime and orange juice work as the best substitute. This blend mimics calamansi’s unique sweet-tangy flavor. Avoid lemon juice alone, as it can be too harsh.
How long should I soak the red onions?
10 minutes in cold water is ideal to remove the sharp bite. For milder flavor, extend to 15 minutes. Pat dry before adding to prevent watering down the dressing.
Can I make this salad ahead of time?
Prepare ingredients separately up to 1 day ahead. Store dressing apart to keep greens crisp. Toss everything together just before serving for best texture.
Is there a vegetarian alternative to fish sauce?
Yes! Use soy sauce or coconut aminos for a similar umami kick. Start with 1 tablespoon and adjust to taste. This swap maintains the Filipino flavor profile.
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