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Kangkong- Water Spinach with Salted Eggs and Tomatoes with Honey-Vinegar Dressing

This easy Kangkong- Water Spinach Salad with Salted Eggs and Tomatoes with a Honey-Vinegar Dressing is my go-to side vegetable salad. Put together all the vegetables and chill till ready to be served. Serve the sweet-savory dressing on the side or drizzle on top of the salad at table side. This is an Asian In America recipe by Elizabeth Ann Quirino. Serves 2 as a side salad.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad
Cuisine: American, Asian, Filipino
Keyword: Kangkong Salad Salted Eggs
Servings: 2 people
Calories: 149kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 3 to 4 cups kangkong (water spinach) washed, stems trimmed
  • 2 whole large salad tomatoes, sliced
  • 2 whole salted eggs, peeled, sliced hard-boiled, (from Asian markets)
  • 1 whole medium-sized red onion, sliced
  • 1/4 cup sweet rice wine, for dressing
  • 1/4 cup ginger ale, for dressing
  • 2 cloves garlic, chopped
  • 1 knob (1 inch) fresh ginger peeled, sliced thin, then minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 Tablespoons honey
  • 2 stalks scallion greens, chopped

Instructions

  • Blanch the spinach in rapidly boiling water for 30 seconds. Dip the fresh spinach leaves for a few seconds, then take it out, drain and immerse quickly in ice cold water for 1 minute. Drain off any excess liquids. Dry spinach leaves on paper towels.
  • In a salad bowl, place the blanched spinach.
  • Arrange on top of the salad the tomatoes, red onion and salted egg slices. Garnish with chopped scallions. Cover and keep refrigerated till ready to serve.
  • To make the salad dressing: Mix together in a non-reactive bowl the mirin, ginger ale, garlic, ginger, salt, black pepper and honey. Blend well. Cover and refrigerate till ready to be served. Serve the chilled salad dressing on the side.
  • Cook's comments: Here in the States, I buy my salted eggs from the Asian supermarkets. The ones I find are not tinted red (like they are in the Philippines), but are in their regular white shells, preserved and packaged in plastic containers.These days, they are mostly made from chicken eggs. Once you get home, you should boil these salted eggs in water for 30 minutes and they are good to go. When cooked, peel and slice the boiled eggs. Each sliver gives off a sharp saltiness that goes well with ingredients of contrasting flavors.
  • COLOR and COOK Food Coloring Book : Color, cook and share my original drawing of Kangkong (Water Spinach Salad) in my "COLOR and COOK Food Coloring Book" by Elizabeth Ann Quirino on Amazon.com. Relax and color unique Philippine cuisine drawings I created for you. CLICK here to buy my coloring book.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Sodium: 2331mg | Potassium: 27mg | Fiber: 1g | Sugar: 40g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg