Pechay Salad

Pechay Salad Recipe from Philippines with Red Onion, Salt, Honey, and Garlic

Region / culture: Philippines | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Pechay Salad is a refreshing and healthy dish that is perfect for any meal. This simple salad is made with fresh pechay, red onion, and a tangy dressing that will surely tickle your taste buds.

History

Pechay Salad is a popular Filipino dish that is often served as a side dish or appetizer. It is a simple and easy-to-make dish that is loved by many for its fresh and crisp flavors.

Ingredients

2 bundles of petchay (washed, blanched, and cut into 1-inch pieces)
1 big red onion (sliced into rings)
0.5 tsp table salt
1 tsp honey
1 tsp black pepper (freshly ground)
1 tsp minced garlic
2 cups vinegar

How to prepare

1. In a wooden or crystal bowl, combine all the ingredients.
2. Serve the dish immediately or refrigerate it.
Note: Adjust the dressing according to your preference.

Variations

Add some sliced tomatoes or cucumbers for added freshness.
Mix in some cooked shrimp or chicken for a protein boost.
Drizzle some sesame oil or soy sauce for an Asian twist.

Cooking Tips & Tricks

Make sure to blanch the pechay before adding it to the salad to retain its crisp texture.

- Adjust the amount of honey and vinegar in the dressing to suit your taste preferences.

- For added flavor, you can also add some toasted nuts or seeds to the salad.

Serving Suggestions

Pechay Salad can be served as a side dish to grilled meats or seafood, or enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Blanching the pechay helps to soften it slightly while retaining its crisp texture.

Ingredient Substitutions

You can use bok choy or any other leafy green vegetable in place of pechay.

Make Ahead Tips

You can prepare the dressing ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the Pechay Salad in a decorative bowl or on a platter garnished with some fresh herbs or edible flowers.

Pairing Recommendations

Pechay Salad pairs well with grilled fish, chicken, or pork dishes.

Storage and Reheating Instructions

Store any leftover Pechay Salad in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition Information

Calories per serving

Calories: 50 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 0g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Pechay is rich in vitamins A, C, and K, as well as minerals like calcium and iron.

Alergens

This recipe is gluten-free and nut-free.

Summary

Pechay Salad is a low-calorie and nutrient-rich dish that is perfect for those looking to eat healthy.

Summary

Pechay Salad is a simple and delicious dish that is perfect for any occasion. With its fresh and crisp flavors, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and my dear friend Maria had invited me over for lunch in her beautiful garden. As we sat at the table, surrounded by colorful flowers and the sound of birds chirping, Maria brought out a large bowl of what she called Pechay Salad.

I had never heard of Pechay before, but as soon as I took my first bite, I was hooked. The combination of tender Pechay leaves, crunchy carrots, and tangy vinaigrette was a symphony of flavors in my mouth. I begged Maria for the recipe, and she graciously shared it with me.

Maria explained that Pechay, also known as Chinese cabbage, is a popular vegetable in Filipino cuisine. She had learned to make the salad from her grandmother, who had passed down the recipe through generations. I was amazed by the rich history behind such a simple dish.

I immediately went home and tried my hand at making Pechay Salad. As I chopped the fresh vegetables and whisked together the vinaigrette, I felt a sense of connection to Maria's grandmother and the generations of women who had cooked this dish before me. When I took my first bite of the salad that I had made myself, I felt a deep sense of satisfaction and pride.

From that day on, Pechay Salad became a staple in my kitchen. I made it for family gatherings, potlucks with friends, and even just for my own enjoyment. Each time I made the salad, I thought of Maria and her grandmother, and how their love for cooking had inspired me to try new flavors and techniques.

Over the years, I have made some adjustments to the original recipe, adding my own twist with the addition of toasted sesame seeds and a hint of soy sauce. But the heart of the dish remains the same – fresh Pechay, crisp carrots, and a zesty dressing that brings it all together.

As I continued to make Pechay Salad, I shared the recipe with friends and family members who were equally enamored with its delicious taste. I taught my own grandchildren how to make the salad, passing on the tradition that had been handed down to me by Maria.

One day, as I was making Pechay Salad for a family gathering, my granddaughter asked me how I had learned to make the dish. I sat her down at the kitchen table and told her the story of Maria and her grandmother, of the love and history that went into each bite of the salad.

As I watched my granddaughter chop the vegetables and whisk the dressing with a look of concentration on her face, I felt a sense of joy and pride. I knew that I was passing on more than just a recipe – I was passing on a piece of my own history, a connection to the past that would live on through the generations.

And as we sat down to enjoy the Pechay Salad together, surrounded by the laughter and love of our family, I knew that this simple dish had brought us closer together in a way that no other recipe could. The taste of Pechay Salad would always remind us of the bonds of family, of the stories and traditions that we shared, and of the love that went into every bite.