Skip to main content

Filipino-Style Blanched Kangkong (Water Spinach) Salad

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Asian Water Spinach Salad (Filipino KangKong)

Asian Water Spinach Salad (Filipino KangKong)

Kangkong With Soy and Citrus Dressing

Kangkong is a green, leafy vegetable that is widely used in Filipino, Chinese, Malaysian, and other Asian cuisines. In Chinese, the vegetable is known as ong choy.

What I like about this vegetable is that it cooks very quickly. It's also very versatile because you can stir-fry it or use it in soups and stews. In our household, my mom loved to blanch it and drizzle it with a very simple dressing made of soy sauce and calamansi (aka calamondin, a type of round, green- or orange-colored lime found in Asia).

You should be able to find kangkong and calamansi in any Asian store.

Scroll to Continue

Read More From Delishably

Cook Time

Prep timeCook timeReady inYields

15 min

2 min

17 min

4 servings


  • 1 bunch fresh kangkong (Asian water spinach)
  • 6 cups water, for blanching
  • 1/4 cup soy sauce
  • 6 calamansis
  • 1/4 teaspoon ground black pepper


  1. Cut off the roots (if any) from the kangkong, and then wash the greens. Separate the leaves from the stems.
  2. Cut the stems into 1-inch long pieces.
  3. Bring water to a boil in a pot.
  4. Put the kangkong stalks and leaves into the boiling water and blanch for 2 minutes.
  5. Pour the kangkong into a colander over the kitchen sink and run cold tap water over it to stop the cooking process. Then allow it to drain for 5 minutes.
  6. Cut the calamansi in half. In a small bowl, squeeze out the juice over a strainer, in order to remove the seeds.
  7. Pour the soy sauce into the bowl of calamansi juice and stir.
  8. Place the kangkong into a large salad bowl and drizzle the soy sauce/calamansi dressing over it.
  9. Toss the salad, season with ground pepper, and serve.


  • Feel free to use any dressing you like for this salad.
  • For a spicy variation, add sliced chili peppers.
  • Garnish with canned whole corn kernels, sesame seeds, etc.
  • Instead of fresh calamansi, you can use bottled toyomansi dressing/sauce (available in Asian stores). In this case, omit the soy sauce.
  • You can use lemons instead of calamansi.

Related Articles