Pako Salad

Pako Salad (Fiddlehead Fern Salad), Filipino Salad that’s made colorful with the addition of tomato, red onion, and salted egg dressed in with light, sweetened vinegar dressing.

Pako Salad

I’m still living off the fresh produce from Sidcor Sunday Market. We had this Pako Salad with fried fish and it was so so good!

Pako Salad has been a favorite ever since I first tried it in 2009. I didn’t know where to buy it because it wasn’t available in supermarkets — not even the wet market near me. So I just order it whenever I see it on the menu when we eat out. (Check out the Pako Salad from Binulo Restaurant, Pandin Lake, Pinac, Abe’s Farm, and Via Mare.)

Last Sunday made me happy because I finally found out where to buy Pako (Fiddlehead Fern) and at ₱40 a bunch too! So cheap! I am so going back there next Sunday.

Timezone Trinoma

Last Tuesday was Caloocan Day and Ykaie had no classes. We decided to go to the mall. Our first stop was Timezone, of course. This was long overdue for Ykaie because when we go to the mall, we are either pressed for time or just there for errands. Last Tuesday we had time to spend. It was Twinkle’s first time at timezone and her eyes were busy observing all the things that light up.

Hip Hop Abs on Video

I was able to do my work out for tuesday and wednesday. I hope I can squeeze it in today as well. I still can’t seem to manage my time as the day would end and I find myself still with lots of things I want to do.

Oh well, I’m a mom and life is busy. And there’s only 24 hours in a day.

Pako Salad

Just might as well enjoy each moment as they come….

Have a great Thursday y’all!

Print

Pako Salad

  • Author: Peachy Adarne

Ingredients

Scale
  • 4 cups Pako leaves
  • 2 tomatoes, sliced
  • 1 red onion, sliced
  • 1 salted egg, sliced

dressing

  • 2 tbsp vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sugar

Instructions

  1. Combine the ingredients for the dressing in a small bowl. Mix well and set aside.
  2. Wash, spin-dry, and blanch Pako leaves.
  3. Combine Pako, tomato slices, onion slices in a bowl and mix well.
  4. Drizzle with dressing and toss.
  5. Top with salted egg slices.
  6. Serve.

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27 Responses

  1. My most memorable experience with green fiddle head salad was in Bali, Indonesia. I had this green salad mixed with red beans and it was so unbelievably tasty. I wish I can find the pako elsewhere. Yours look so refreshing!

  2. Hello Peachy! Stumbled upon your blog and liked it straight away. Pako salad has always been my favorite Filipino salad, but we do it a little bit different. We blanch the pako leaves for a good 30 seconds just to wilt it a little bit then we dress it with calamansi and fish bagoong. The usual toppings such as tomatoes, salted eggs, and onions goes in as well. I hope you can give this variant a try! God bless!

  3. I will definitely have to try this salad. It looks delicious! Thank you for the recipe.

  4. Oh my goodness! This is really good for my diet and it looks really tempting! I want to try it!

  5. Oh that looks really tasty! It wouldn’t definitely be enough for lunch or dinner for me but I’d love it as a snack! Great tip!

  6. I have been eating lots of salads for the last month – my attempt at eating more healthy. But it can get boring after a while – this is a great addition to my diet.

  7. This looks really fresh and yummy! I love salads and I also make sure I collect as much recipes of it as I can especially for the summer. I think this one’s a keeper!

  8. This salad looks really interesting! I have never tried Pako leaves nor salted eggs before. Have to add this salad to our “To Try” recipe list.

  9. oh now looks and sounds amazing our salad seems to be the same one each time so going to give this a try to shaken things up a little

  10. this looks yummy! not sure wether i’ve tried this before but looks very familiar. my dad is from isabela philippines (ilocano) he loves to make all kinds of salad or some boiled veggies dip in bagoong. sure I’ve tried this before now i’m craving

  11. Just stumbled here looking for pako recipes. Just wanted to let you know that you have to blanch pako(fiddlehead ferns). There is a toxin inherent in the plant that can cause stomach cancer. I have mistakenly eaten this raw once and it probably won’t be so bad if I’ve had it just once or twice, but do read marketmanila’s article on that. Am not sure if our local variety causes stomach cancer but it’s best to err in the side of caution.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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