Alugbati Salad Recipe: Filipino-Inspired Crunch and Tangy Yogurt Balance

This Alugbati salad recipe brings the vibrant flavors of Filipino street food to your kitchen table, where crisp seafood meets tangy yogurt in a perfect crunch. The dish combines fresh shrimp or squid with shredded cabbage, carrots, and pineapple, all tossed in a zesty vinegar-based dressing that balances sweetness and acidity. What makes this salad special is its simplicity—just a few ingredients transform into a refreshing, protein-packed meal that’s perfect for any occasion.

The secret to authentic Alugbati lies in the preparation of the seafood, which should be cooked just until tender to maintain its delicate texture. The dressing, made with yogurt, vinegar, and a touch of sugar, adds a creamy tang that cuts through the richness of the seafood. This salad is not only delicious but also versatile—serve it as a light lunch, a side dish, or even a refreshing appetizer for gatherings.

By following this recipe, you’ll achieve a harmonious blend of textures and flavors that define Filipino cuisine. The crispness of the vegetables contrasts beautifully with the tender seafood, while the dressing ties everything together in a burst of tangy freshness. Whether you’re introducing someone to Filipino flavors or recreating a favorite dish, this salad delivers restaurant-quality results at home.

Ready in just 30 minutes, this recipe is perfect for busy weeknights or special occasions. The ingredients are easy to find, and the steps are straightforward, making it accessible for home cooks of all levels. Let’s bring the taste of the Philippines to your kitchen with this classic, crowd-pleasing dish.

Ingredients for alugbati salad

Fresh seafood, crisp veggies, and a tangy yogurt dressing—this salad delivers authentic Filipino flavors in every bite.

The seafood is the heart of Alugbati, so freshness is non-negotiable. Shrimp or squid should be bought live or previously frozen—never that sad, rubbery pre-cooked stuff. Asian markets or high-quality seafood counters at Whole Foods are your best bets. Look for plump shrimp with translucent shells or squid with firm bodies. For extra authenticity, ask for small shrimp (21-30 count per pound)—they’re sweeter and cook faster. If using squid, clean and slice into rings or strips about 1/4-inch thick. The cabbage should be crisp and firm, not wilted or yellowing—store-brand works fine, but organic cabbage has better flavor. Carrots? Bright orange, no soft spots—the vibrant color means better flavor.

No fresh cilantro? Dried cilantro or parsley at half the amount works in a pinch, though it won’t have that same bright, citrusy kick. Short on pineapple? Mango or papaya adds a similar sweetness—just adjust the sugar to balance the acidity. The dressing is where the magic happens: Greek yogurt makes it thicker and creamier, but regular plain yogurt works too. For a vegan version, swap the yogurt for coconut yogurt. The vinegar should be distilled or apple cider—white vinegar is too harsh. And if you’re feeling fancy, add a dash of soy sauce to the dressing for an umami boost. The garlic? Toast it first in the oil for 30 seconds—it’ll add depth without overpowering.

This salad shines fresh but keeps beautifully for 2 days in the fridge, though the seafood gets slightly softer. Store components separately: dressing in a jar, veggies in a container, and cooked seafood in another. Reassemble just before serving to keep everything crisp. For make-ahead prep, cook the seafood and store it separately, then toss everything together when ready. The dressing can be made 3 days ahead—it actually gets tangier over time. Garnish with fresh cilantro right before serving, and a sprinkle of toasted sesame seeds adds a nice crunch if you’re feeling extra. Leftovers? Freeze the seafood portion for up to 1 month—thaw and reheat gently before tossing with the salad.

Step-by-step instructions for alugbati salad

This vibrant Filipino-inspired salad delivers perfect balance—crisp seafood, tangy yogurt dressing, and fresh crunch in every bite.

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the 1 lb large shrimp (or squid) and cook for 2-3 minutes per side until they turn opaque and just opaque—they should curl slightly and release easily from the pan. Overcooking turns them rubbery, so watch closely. Transfer the cooked seafood to a plate and set aside to cool for 5 minutes before chopping into ½-inch pieces. This resting period ensures clean cuts when you're ready to assemble.

While the seafood cooks, I like to keep a bowl of ice water nearby. If you're using squid, you'll want to blanch it first in boiling water for 30 seconds before shocking in ice water to remove any bitter ocean flavors. Drain well and pat dry before cooking—this makes all the difference in texture.

In a medium bowl, whisk together the ½ cup plain yogurt, 2 tablespoons granulated sugar, 1 teaspoon salt, and ½ teaspoon black pepper until completely smooth. The sugar should dissolve completely—this prevents graininess in the final dressing. Then add the 2 cloves minced garlic, 2 tablespoons lemon juice, and ¼ cup white vinegar, whisking continuously until fully combined. The mixture should be thick but pourable, with a bright tang that cuts through the richness of the seafood.

Here's where it gets interesting—I like to taste the dressing at this stage. If it needs more acidity, add another ½ teaspoon of vinegar. If it's too thick, thin it with 1 tablespoon of water until it reaches a creamy consistency that coats the back of a spoon. This dressing is the soul of the salad, so don't rush this step.

In a large mixing bowl, combine the 4 cups shredded green cabbage, 2 medium shredded carrots, 1 cup diced fresh pineapple, ¼ cup thinly sliced red onion, and the chopped seafood. Toss gently but thoroughly to distribute all ingredients evenly. The cabbage should maintain its crisp texture—avoid overmixing or it'll soften. I like to use my hands for this part, giving everything a good massage to ensure the dressing will cling perfectly later.

This is the moment that matters: sprinkle the dressing over the vegetable mixture and toss again, this time more gently. The cabbage and carrots should glisten slightly from the dressing, but not look soggy. If the mixture seems too dry, add another 1-2 tablespoons of dressing—just enough to coat everything lightly. Let the salad sit for 10 minutes at room temperature before serving. This resting period allows all the flavors to meld beautifully.

Just before serving, give the salad one final toss and sprinkle with the ¼ cup chopped fresh cilantro. The bright green color contrasts beautifully with the other ingredients, adding a fresh herbal note that ties everything together. I like to serve this salad immediately while the seafood is still warm and the cabbage maintains its perfect crunch. The contrast of temperatures—cool yogurt dressing against warm seafood—elevates the experience.

For an extra touch, I sometimes serve this with warm garlic bread on the side. The bread helps soak up any remaining dressing, and the garlic complements the flavors perfectly. The key to this salad is balance—crunchy vegetables, tender seafood, and that perfect tangy dressing. When done right, every bite should deliver a symphony of textures and flavors that make this Filipino classic unforgettable.

Storing and reheating this alugbati salad

Refrigerator Storage

Store your alugbati salad components separately in airtight containers for up to 2 days—this keeps the cabbage crisp and seafood fresh. I use glass containers with snap-on lids (like Pyrex) to maintain texture. Keep the yogurt dressing in a sealed jar, veggies in one container, and cooked seafood in another. Reassemble just before serving to preserve that perfect crunch. 🥬

Freezing Seafood

Freeze the cooked seafood portion only for up to 1 month—it won’t hold up well in the salad after thawing. Portion into single-serving bags (about ½ cup per bag) and squeeze out excess air to prevent freezer burn. Thaw overnight in the fridge before tossing with fresh ingredients. The texture won’t be perfect, but it’s still delicious for quick meals. ❄️

Reheating Dressing

If you’ve made the dressing ahead, store it in the fridge for up to 3 days—it actually gets tangier! Warm it gently in a small saucepan over low heat for 1-2 minutes, stirring constantly. Never boil it, or the yogurt will curdle. Adjust seasoning with a pinch of salt or extra vinegar before tossing with fresh ingredients. 🥛

Reviving Crispness

If your cabbage loses its crunch after refrigeration, revive it by soaking in ice water for 5 minutes before draining and patting dry. For extra crunch, sprinkle with 1 teaspoon lemon juice and toss gently. The seafood will soften slightly but still taste great—just add a little more dressing to compensate. 💡

Make-Ahead Tips

Prep the dressing and chop all veggies 1 day ahead to save time. Store everything in separate containers, then assemble when ready. Cook the seafood fresh or freeze it separately—never store it with the dressing, as it can make the veggies soggy. This method keeps flavors bright and textures perfect. ✨

Serving Leftovers

Use leftovers within 2 days for best quality. If the seafood feels dry, drizzle with 1 tablespoon extra dressing and toss gently. Serve as a cold appetizer or light lunch—it’s just as delicious the next day! For a quick upgrade, add toasted sesame seeds or crushed peanuts for extra crunch. 🌟

Frequently asked questions