Salads
This Alugbati salad recipe brings the vibrant flavors of Filipino cuisine to your table with crisp celery crowns and a creamy herb cheese dressing that clings perfectly to every ingredient.
The dish's signature tangy, slightly sweet profile comes from a blend of vinegar, sugar, and a touch of calamansi or lemon juice, balancing the fresh crunch of vegetables and tender seafood.
What makes this salad truly special is its ability to transform simple ingredients into a restaurant-worthy dish with minimal effort—no mayo required for that signature creaminess.
The heart of this recipe lies in its preparation technique: thinly sliced celery crowns are quick-pickled in vinegar and sugar to add a subtle tang, while shrimp or squid is lightly cooked to maintain its delicate texture.
The creamy dressing, made with shredded cheese and herbs, coats each ingredient without the heaviness of traditional mayonnaise-based versions. This method ensures every bite delivers a harmonious blend of flavors and textures, making it a standout dish for both casual lunches and special gatherings.
What you'll achieve is a visually stunning salad with layers of color and flavor—crisp celery, juicy seafood, and fresh vegetables all bound together by a velvety herb cheese dressing.
The dish's cultural significance as a beloved Filipino classic adds depth, while its adaptability allows for variations like adding crispy fried shallots or a sprinkle of toasted sesame seeds for extra crunch. This recipe captures the essence of Filipino comfort food in every bite.
Perfect for meal prep or serving immediately, this Alugbati salad is as versatile as it is delicious. Whether you're introducing Filipino flavors to your menu or recreating a nostalgic favorite, this recipe delivers restaurant-quality results with simple, accessible techniques. Let's get started on creating this creamy, herb-infused masterpiece.
Ingredients for alugbati salad
Crisp celery crowns and tender shrimp meet creamy herb cheese dressing in this Filipino-inspired dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Crowns 🧅 | 2 whole | Thinly sliced, crowns only (about 4 cups) |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tail-on preferred |
| White Vinegar 💧 | ½ cup | White or apple cider vinegar |
| Granulated Sugar 🍚 | 2 tbsp | White or brown sugar works |
| Calamansi or Lemon Juice 🍋 | ¼ cup | Calamansi preferred, lemon as substitute |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar for best flavor |
| Mayonnaise 🥛 | ¼ cup | Dairy-free mayo for pescatarian option |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, for garnish |
| Fresh Parsley 🌿 | ¼ cup | Curly or flat-leaf, chopped |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, for crunch |
| Green Onion 🧅 | 2 whole | Thinly sliced, white and green parts |
The celery crowns are the star here—look for bright green, crisp stalks with minimal stringiness. Whole Foods or local farmers' markets often carry the best quality. If you can't find celery crowns, substitute with regular celery ribs but slice them even thinner. The shrimp should be fresh or previously frozen—never thawed shrimp loses texture. For the cheese, sharp cheddar gives the best tangy bite, but Monterey Jack works in a pinch. If you're avoiding dairy, use nutritional yeast for a cheesy flavor without the mayo.
No calamansi? Lemon juice works perfectly—just use the same amount. The vinegar and sugar quick-pickle the celery for that signature tang, so don't skip either. For a richer dressing, add 1 tbsp of sour cream or vegan mayo to the cheese mixture. The red bell pepper adds a pop of color and crunch—roast it first if you want to deepen its flavor. Fresh herbs are non-negotiable here; dried just won't cut it. If you're prepping ahead, store the dressing separately until ready to serve to keep everything crisp.
This salad keeps beautifully for 3-4 days in the fridge, though the celery will soften slightly. For best texture, assemble just before serving. The dressing can be made 1 day ahead—it actually improves as the flavors meld. If you're making this for a crowd, double the shrimp and celery; it scales perfectly. Garnish with extra chives and a drizzle of olive oil right before serving to keep everything vibrant.
Why You'll Love This Recipe
- No-Chop Needed: Celery crowns stay whole—just a quick wash and slice the shrimp. That’s it. Honestly, I’ve made this while chatting on the phone because it’s that simple.
- Tangy-Sweet Magic: The vinegar and sugar balance is pure genius—sharp, sweet, and just a little funky. That calamansi (or lemon) squeeze? It’s the secret that makes it taste like a beachside snack.
- Lunchbox Hero: Pack it cold for work or school—shrimp stays plump, celery holds its crunch. My kids actually eat their veggies when it’s in there. (Yes, even on a Tuesday night.)
- Budget Flex: Shrimp’s the star, but celery stretches it far. Double the batch, store it for days, and still save money. I’ve fed six people for under $15 with this—no guilt, all flavor.
Step-by-step instructions for alugbati salad assembly
This fusion salad delivers crisp celery crowns and rich, creamy cheese without the mayo cling.
Prepare the Celery Crowns and Shrimp Dressing
In a large mixing bowl, combine the 2 whole celery crowns (thinly sliced) with the 1 lb large shrimp, 0.5 cup white vinegar, 2 tbsp granulated sugar, and 0.25 cup calamansi or lemon juice. Let this mixture marinate for 15 minutes at room temperature. This acid-sugar bath tenderizes the shrimp and enhances the celery's crispness.
While the shrimp and celery marinate, create the creamy base by whisking together the 1.5 cups shredded cheddar cheese, 0.25 cup mayonnaise, 2 cloves minced garlic, 1 tsp salt, and 0.5 tsp black pepper in a separate bowl. The cheese should melt into a smooth, velvety consistency—this is the foundation of our creamy fusion. If the mixture seems too thick, add 1 tablespoon of the reserved marinade to loosen it slightly while maintaining that rich texture.
Cook the Shrimp and Assemble the Crunchy Vegetables
Heat 0.25 cup olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until they turn pink and opaque, indicating they're fully cooked. Remove the shrimp from the skillet and set them aside on a plate.
In the same skillet, add the 1 whole red bell pepper (thinly sliced) and 2 whole green onions (thinly sliced). Sauté for 3-4 minutes until the bell pepper softens slightly but still retains its crisp texture. This quick cooking preserves the vegetables' crunch while developing their natural sweetness. Transfer the cooked vegetables to a large serving platter and arrange them in an even layer.
Combine and Garnish for Perfect Texture
Drain the marinated celery crowns, discarding any excess liquid, and add them to the platter with the cooked vegetables. Gently fold in the creamy cheese mixture, ensuring each piece of celery and shrimp is coated. The goal is to distribute the dressing evenly without overmixing—this prevents the celery from becoming soggy while ensuring every bite has that rich, creamy flavor.
Top the salad with the 0.25 cup finely chopped fresh chives and 0.25 cup chopped fresh parsley. These herbs not only add vibrant color but also introduce a bright, fresh contrast to the creamy cheese and tangy shrimp. The chives should be sprinkled evenly across the surface, while the parsley can be distributed more generously for a pop of green. Serve immediately while the celery crowns remain crisp and the shrimp stays warm.
Pro Tips For Making Alugbati Salad
- CHOP CELERY THIN: I used to hack off thick chunks and wonder why the salad tasted like celery sticks. Thinly slice the crowns—almost translucent—so the vinegar and sugar soak in fast and every bite gets that bright, tangy punch. A sharp knife and 2-3 passes will do it better than a food processor.
- SIMMER SHRIMP UNTIL CURLED: Overcooked shrimp turns rubbery, undercooked feels like eating a chewy shoe. Boil shrimp in salted water until they curl into a tight C—about 2-3 minutes. Drain immediately and shock in ice water to stop cooking; this keeps them tender and ready to absorb the dressing without falling apart.
- BALANCE VINEGAR AND SUGAR: Skip the guesswork: use a 3:1 ratio of vinegar to sugar (3 parts vinegar for every 1 part sugar) for the dressing. Start with ½ cup vinegar and 2 tablespoons sugar, taste, then adjust. Too sour? Add a pinch more sugar. Too sweet? A splash of calamansi juice cuts through it—fast.
- COOL SHRIMP BEFORE DRESSING: Hot shrimp in a cold dressing makes a sad, watery salad. Let the shrimp cool completely before tossing with the celery and dressing, or the heat will dilute the flavors and turn your alugbati into a lukewarm mess. Five minutes in the fridge does the trick—trust me, your taste buds will notice.
Creative variations of this dish
Filipino-Inspired Twist
Swap the shrimp for 1 lb squid (cleaned and sliced into rings) to make this dish even more authentic. The tender squid absorbs the tangy marinade beautifully while adding a delightful chewiness.
For extra Filipino flair, add 1 tbsp of soy sauce to the marinade—it deepens the umami flavor without overpowering the delicate seafood. 🌶️
Vegetarian Adaptation
Skip the seafood entirely and use 1 lb extra-firm tofu (pressed and cubed) for a protein-packed vegetarian version. Toss the tofu in 1 tbsp cornstarch before cooking to achieve that satisfying crunch.
The creamy cheese dressing still clings perfectly, making this a satisfying meatless option. Garnish with toasted sesame seeds for an Asian-inspired touch.
Spicy Kick Option
Add 1 tbsp of sriracha or Filipino siling labuyo chili paste to the cheese dressing for a fiery twist. The heat balances beautifully with the creamy cheese and tangy celery.
For a smoky depth, stir in ½ tsp smoked paprika when making the dressing. This variation is perfect for those who love bold flavors with their salads. 🔥
Herb Cheese Variations
Customize the creamy dressing with different herbs for unique flavor profiles. Swap in ½ cup chopped cilantro for a brighter, citrusy note or add 1 tbsp of fresh basil for a sweet, aromatic touch.
For a more robust flavor, incorporate 2 tbsp of chopped scallions into the cheese mixture. Each herb brings a distinct personality to the dish.
Crunchy Add-Ins
Boost texture with ½ cup fried shallots (store-bought or homemade) for a crispy, savory crunch. Alternatively, add ¼ cup crushed peanuts for a nutty contrast. Both toppings elevate the dish while keeping the salad light and refreshing.
These additions work especially well with the vegetarian or spicy versions for extra depth. ✨
Seasonal Produce Swaps
Adapt this salad to seasonal ingredients while keeping the core technique intact. In summer, use zucchini ribbons instead of celery crowns for a milder, sweeter base. For fall, swap in thinly sliced fennel and roasted butternut squash cubes to complement the creamy dressing.
Winter calls for heartier veggies like purple cabbage and shredded kale for added substance.
Nutrition facts
Frequently asked questions
Can I make this salad without shrimp?
For a vegetarian version, use 1 lb extra-firm tofu pressed and cubed, or substitute with 1 lb squid rings for an authentic Filipino twist. The creamy cheese dressing works beautifully with either protein. Just toss the tofu in 1 tbsp cornstarch before cooking to achieve that satisfying crunch.
How do I keep the celery crowns crisp?
The key is quick pickling and proper drainage. Marinate the celery in vinegar and sugar for only 15 minutes, then drain thoroughly before combining with other ingredients. Avoid overmixing once assembled, and serve immediately to maintain that signature crunch. For extra crispness, chill the salad for 30 minutes before serving.
What's the difference between this and traditional Filipino alugbati?
Traditional alugbati uses mayonnaise-heavy dressing and often includes hard-boiled eggs. This modern version replaces mayo with a creamy cheese-herb blend for a lighter texture while keeping the tangy vinegar base. The celery crowns remain the star, but we've added extra vegetables and herbs for more vibrant flavors.
Can I prepare this salad ahead of time?
Yes, but with some adjustments. Make the cheese dressing 1 day ahead and store it separately. Prepare the vegetables and shrimp up to 2 hours before serving, but keep them refrigerated. When ready to serve, quickly toss everything together and garnish with fresh herbs. The celery will stay crisp if you avoid adding dressing until the last moment.
What's the best way to store leftovers?
Store leftovers in an airtight container for up to 3 days**. Keep the dressing separate until ready to serve to maintain crispness. The shrimp will stay tender, but the celery may soften slightly over time. For best results, reheat the shrimp portion separately before combining with fresh celery and dressing.