I’ll share my go-to Filipino spicy sweet potato shoots salad that transforms humble ingredients into something extraordinary. You’ll blanch tender sweet potato shoots for 2-3 minutes, then toss them with diced tomatoes, sliced red onions, fresh lime juice, chopped chili, and a splash of fish sauce for that essential umami kick. The citrus balances the shoots’ mild earthiness while chili adds the perfect heat level. A generous drizzle of oil brings everything together into a vibrant side dish that’ll have your family asking for the complete technique.
Why You Will Love This Filipino Spicy Sweet Potato Shoots Salad At Lunchtime (or Dinner)
When lunchtime rolls around and you’re craving something that’ll wake up your taste buds without weighing you down, this Filipino spicy sweet potato salad delivers exactly what your midday slump ordered. The bright acidity from lime juice cuts through any lingering morning fog, while the chili pepper gives you that perfect kick to power through your afternoon.
Sweet potato shoots bring surprising texture and subtle earthiness that’ll have you questioning why you’ve been stuck eating boring desk salads. It’s fresh, vibrant, and pairs beautifully with fried fish—because sometimes lunch needs a little drama, don’t you think? This nutrient-packed combination provides the essential energy and nutrients your body needs for growth and development, making it an ideal choice for both kids and adults looking to maintain steady energy levels throughout their day.
Filipino Spicy Sweet Potato Shoots, Tomato, and Onion Salad Recipe
Vibrant Filipino Spicy Sweet Potato Shoots, Tomato, Onion Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Blanch the sweet potato shoots for 2-3 minutes until bright green and tender. Drain in a colander and rinse with cold water to stop the cooking process.
- In a small bowl, combine diced tomatoes, sliced red onions, lemon or lime juice, zest, minced garlic, chopped chili pepper, fish sauce, salt, and black pepper. Toss until well combined and let marinate for 5-10 minutes.
- Once the sweet potato shoots have cooled, combine them with the marinated tomato and onion mixture in a large mixing bowl. Toss gently but thoroughly.
- Taste and adjust the salt and seasoning as needed. Drizzle the vegetable oil over the salad and give it one final toss to ensure everything is evenly coated.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This vibrant Filipino spicy sweet potato salad combines the earthy sweetness of tender sweet potato shoots with a zesty, aromatic dressing that’ll awaken your taste buds. With just 15 minutes of prep time and 5 minutes of cooking, this invigorating salad delivers maximum flavor with minimal effort. What makes this dish special is how the bright acidity from citrus juice perfectly balances the mild bitterness of the greens, while chili pepper adds just the right amount of heat.
The beauty of this Filipino spicy sweet potato salad recipe lies in its simplicity and the way each ingredient plays its part. We’re talking fresh tomatoes for juiciness, sharp red onions for bite, and fish sauce for that umami depth that makes Filipino cuisine so addictive. The sweet potato shoots get a quick blanch to tenderize them, then everything comes together in a harmonious blend that’s both cooling and satisfying. This vegetable-forward dish aligns with low-glycemic ingredients that can support stable blood sugar levels while delivering vibrant flavors.
Ingredients:
- 2 cups sweet potato shoots, cleaned and trimmed
- 2 medium tomatoes, diced
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon lemon or lime zest
- 3 cloves garlic, minced
- 1 small chili pepper, finely chopped
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Equipment/Tools:
- Large mixing bowl
- Small bowl for marinating
- Large pot for blanching
- Colander
- Sharp knife
- Cutting board
- Microplane or fine grater for zest
Instructions:
Start by bringing a large pot of salted water to a boil and blanching the sweet potato shoots (2 cups) for about 2-3 minutes until they’re bright green and tender, then drain them in a colander and rinse with cold water to stop the cooking process.
While the shoots are cooling, combine the diced tomatoes (2 medium), sliced red onions (1 medium), lemon or lime juice (2 tablespoons), zest (1 teaspoon), minced garlic (3 cloves), finely chopped chili pepper (1 small), fish sauce (1 tablespoon), salt (1 teaspoon), and black pepper (1/2 teaspoon) in a small bowl, tossing everything together until well combined.
Let this mixture marinate for 5-10 minutes, allowing the flavors to meld and the onions to soften slightly in the acidic dressing.
Once the sweet potato shoots have cooled and drained well, combine them with the marinated tomato and onion mixture in a large mixing bowl, gently tossing everything together thoroughly.
Taste and adjust the salt and seasoning as needed, then drizzle the vegetable oil (2 tablespoons) over the entire salad and give it one final toss to make sure everything is evenly coated.
Nutrition Information:
- High in vitamins A and C from sweet potato shoots
- Rich in antioxidants from tomatoes and chili peppers
- Good source of fiber and folate
- Low in calories and fat
- Contains beneficial plant compounds and minerals
Tips Section:
Don’t skip the marinating step for the tomato mixture because those few minutes really allow the flavors to develop and the onions to mellow out. If you can’t find sweet potato shoots, you can substitute them with watercress, spinach, or even young pea shoots.
The key is using greens that have a slight bite to them. Make sure to drain the blanched shoots really well, or your salad will end up watery and diluted. You can adjust the heat level by using more or less chili pepper, and if fish sauce isn’t your thing, try substituting with soy sauce, though you’ll lose some of that authentic Filipino flavor profile.
Filipino Spicy Sweet Potato Salad Prep Steps
I’ll walk you through making this vibrant salad step by step, and trust me, it’s easier than convincing your relatives that vegetables can actually taste amazing. We’ll start by blanching those sweet potato shoots until they’re tender, then create a punchy tomato-onion mixture that’ll make your taste buds do a little dance. The magic happens when we combine everything, adjust the seasoning like we’re conducting a flavor orchestra, and finish with a drizzle of oil that brings it all home.
Step 1. Blanch Sweet Potato Shoots
Before we plunge into the exciting world of flavor mixing, let’s tackle the foundation of this vibrant salad – properly blanched sweet potato shoots. I bring a large pot of salted water to a rolling boil, then drop in the tender shoots for exactly 30 seconds. Think of it as a quick spa treatment – just enough heat to soften their bite without turning them mushy. I immediately plunge them into ice water to stop the cooking process. This shock treatment preserves their gorgeous green color and maintains that perfect crisp-tender texture we’re after.
Step 2. Marinate Tomato Onion Mixture
While our sweet potato shoots are chilling out in their ice bath, I’m creating the flavor powerhouse that’ll transform this simple salad into something absolutely crave-worthy. I toss together diced tomatoes and red onions with fresh lemon juice, zest, minced garlic, chopped chili pepper, fish sauce, salt, and pepper.
This isn’t just mixing—it’s building layers of brightness, heat, and umami that’ll make your taste buds dance. The magic happens during those essential 5-10 minutes of marinating time, where all these bold flavors meld together into pure Filipino comfort food gold.
Step 3. Combine Vegetables and Toss
Now comes the beautiful moment where all our prep work pays off—I drain those perfectly blanched sweet potato shoots and combine them with our marinated tomato-onion mixture. This is where the magic happens, folks! I gently toss everything together, watching those vibrant greens mingle with the ruby-red tomatoes and translucent onions. The shoots have cooled just enough to absorb all those punchy flavors without wilting further. I taste and adjust the seasoning—maybe a pinch more salt or an extra squeeze of citrus. Trust your palate here; it’s your compass to flavor paradise.
Step 4. Adjust Seasoning to Taste
How do we ascertain when we’ve hit that perfect flavor sweet spot? I taste, adjust, then taste again—it’s my culinary dance routine. The fish sauce might need a splash more for that umami depth, or perhaps the lime juice requires reinforcement for proper tang. Salt’s tricky; too little leaves everything flat, too much overwhelms the delicate sweet potato shoots. I’m looking for harmony where spice, acid, and saltiness complement rather than compete. Trust your palate—it’s surprisingly reliable once you listen. Remember, you can always add more seasoning, but you can’t take it back. Taste fearlessly, adjust confidently.
Step 4. Drizzle With Cooking Oil
The final flourish arrives with a generous drizzle of oil—this isn’t just about adding fat, it’s about creating silky cohesion that brings every component together. I reach for neutral coconut oil or a quality vegetable oil, avoiding anything too assertive that might compete with our carefully balanced flavors. The oil coats each leaf and tomato piece, transforming what could be a dry salad into something luxurious. Think of it as the conductor’s final wave—suddenly everything harmonizes. Don’t be stingy here; the oil carries flavors across your palate and makes each bite feel complete and satisfying.
Helpful Tips
Several key techniques can elevate your Filipino spicy sweet potato salad from good to absolutely irresistible. First, don’t skip the marinating step—those tomatoes need time to release their juices and mingle with the aromatics. When blanching sweet potato shoots, aim for tender-crisp; nobody wants mushy greens drowning the party.
Taste as you go, adjusting the fish sauce and chili heat to your preference. Here’s my secret: add the oil last to preserve that glossy finish. Finally, serve immediately after tossing—this salad’s at its peak when the flavors are bright and the textures still have bite. This fresh and vibrant salad makes an excellent healthy dining choice for office team lunches, offering a nutritious alternative that supports wellness while bringing people together over unique flavors.
Filipino Spicy Sweet Potato Salad Pairings
While this vibrant salad shines on its own, it truly comes alive when paired with the right companions. I’m particularly fond of serving it alongside grilled bangus (milkfish) – the smoky char beautifully balances the salad’s fresh heat.
Crispy pork belly works wonders too, creating that perfect contrast between rich fat and bright acidity. Don’t overlook rice; it’s essential for taming the spice while letting flavors meld. For drinks, I’d suggest ice-cold beer or fresh coconut water. Consider substituting white rice with brown rice for a more nutritious, low-glycemic option that provides sustained energy without blood sugar spikes. Trust me, these combinations transform a simple side into the star of your Filipino feast.
Summing it up
Having explored every vibrant component of this Filipino gem, I can confidently say there’s something magical about sweet potato salad that captures the essence of island cooking. It’s beautifully simple yet complex—tender shoots meeting bold tomatoes, while chili heat dances with citrus brightness. The fish sauce adds that distinctive umami punch that makes everything sing together.
This isn’t just another salad; it’s a celebration of textures and flavors that’ll transport you straight to the Philippines. Whether you’re serving it alongside grilled pork or simply enjoying it with steamed rice, you’ve got yourself a winner.
