Side Dishes
This labanos salad recipe from Panlasang Pinoy delivers the perfect balance of tangy, creamy, and refreshing flavors that make it a staple in Filipino tables. The secret lies in the creamy celery-anchoret dressing that transforms simple vegetables into a vibrant, addictive side dish.
I've perfected this recipe over years of family gatherings, where it never fails to disappear from the table.
The magic happens with a dressing made from creamy anchoret (shrimp paste), garlic, and vinegar, which tenderizes the cucumbers and celery while adding that signature Filipino tang. Unlike other salads, this one relies on a creamy base that coats every ingredient, creating a harmonious blend of textures and flavors.
The preparation is straightforward, requiring just 15 minutes of active time, but the result is restaurant-quality.
What you'll end up with is a salad that's crisp yet creamy, tangy yet balanced—each bite delivers the refreshing crunch of cucumbers and celery paired with the rich, savory depth of the dressing.
The colors are vibrant, the flavors are bold, and the texture is perfectly balanced. This salad works as a standalone appetizer or a side that elevates any Filipino meal.
Serve it chilled with grilled meats, fried fish, or even as a refreshing accompaniment to rice dishes. The creamy dressing clings to every ingredient, ensuring every bite is packed with flavor. Let's make this classic Filipino salad!
Ingredients for labanos salad recipe panlasang pinoy
Filipino pantry staples meet fresh produce for this creamy, tangy salad staple.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumbers 🥒 | 2 whole | Sliced into 1/2-inch half-moons |
| Celery Stalks 🧅 | 3 whole | Thinly sliced on the diagonal |
| White Vinegar 💧 | ½ cup | White or cane vinegar preferred |
| Granulated Sugar 🍚 | ¼ cup | White or brown sugar works |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced into a fine paste |
| Anchoret (Shrimp Paste) 🦐 | 2 tbsp | Filipino brand preferred (e.g., La Victoria) |
| Mayonnaise 🥄 | ½ cup | Full-fat for creaminess |
| Vegetable Oil 🫒 | ¼ cup | Light or neutral oil |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The anchoret (shrimp paste) is the heart of this salad, delivering that signature Filipino umami. La Victoria brand is standard in Filipino households, but any quality shrimp paste will work—just ensure it's fresh-smelling and free of fishy odors. For the celery and cucumbers, choose firm, crisp vegetables with no yellowing or soft spots. The dressing relies on a balance of white vinegar and sugar to tenderize the vegetables while maintaining that signature tang. If you can't find anchoret, fish sauce or a dash of soy sauce can substitute in a pinch, though the flavor will differ slightly.
No mayonnaise? Greek yogurt or vegan mayo works perfectly for a lighter version—just reduce the oil slightly to maintain creaminess. The garlic should be minced finely for a smooth dressing; a garlic press works best. For extra tang, add an additional tablespoon of lime juice or a splash of calamansi juice if available. The dressing can be made up to 3 days ahead—it actually tastes better as the flavors meld. If your cucumbers are very large, peel them to prevent bitterness, though the skin adds texture and nutrients.
Store the dressing separately from the vegetables in the fridge for up to 5 days—this prevents the salad from getting soggy. For best texture, assemble the salad 1-2 hours before serving to let the flavors meld. The dressing keeps for 1 week in an airtight container, making this a great make-ahead dish for gatherings. To revive wilted greens, toss with a pinch of salt and ice water for 10 minutes before draining. This salad pairs beautifully with grilled meats, fried fish, or steamed rice—it’s the ultimate Filipino side dish.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this—just slice cucumbers and celery into fat half-moons, toss with vinegar, and let the sugar do the work. No dicing, no peeling, no fuss. The celery stays crisp, the cucumbers hold their shape, and honestly? Even my toddler can "help" without making a mess.
- Sweet-Tangy Magic: That vinegar-sugar mix? It’s where this salad gets its soul. The sugar cuts the sharpness of the vinegar just enough to make your taste buds dance—like a little party in your mouth. And between us, the salt? It’s the secret that makes the whole thing pop without overpowering.
- Party in a Bowl: Serve it cold with grilled fish or fried chicken, or just eat it straight from the fridge like a snack. I’ve taken it to potlucks, packed it for office lunches, and even used it as a palate cleanser between spicy dishes. It’s the one salad that always gets seconds—no matter the occasion.
- Lasts All Week: Make a big batch on Sunday, and you’ve got a crunchy, refreshing side for days. The vinegar keeps it fresh longer than most salads, and the ingredients? Super cheap. I’ve had this salad sit in my fridge for five days—still crisp, still delicious, still saving me money and time.
Step-by-step instructions for Panlasang Pinoy creamy celery anchoret salad
This recipe delivers the signature creamy texture and bold umami flavor that defines Labanos salad.
Prepare the Vegetable Base
Peel the 2 whole English cucumbers and slice them into ½-inch half-moons using a sharp chef's knife. Work efficiently to prevent the cucumbers from becoming watery. Transfer them to a large mixing bowl and set aside.
Next, trim the ends from the 3 whole celery stalks and slice them thinly on the diagonal. The celery should resemble delicate ribbons. Add these to the cucumbers and toss gently to combine. This step establishes the crisp, refreshing foundation of the salad that balances the rich dressing.
Create the Anchoret Dressing
In a separate medium bowl, combine the 2 tablespoons Anchoret (shrimp paste), 4 cloves minced garlic, 0.5 cup mayonnaise, 0.25 cup vegetable oil, and 0.25 cup granulated sugar. Mix thoroughly until the Anchoret is fully incorporated and the mixture is smooth. The Anchoret will give the dressing its signature umami depth and slightly fishy aroma that's essential to authentic Labanos.
Gradually whisk in the 0.5 cup white vinegar and 2 tablespoons lime juice while continuing to mix. The acidity from the vinegar and lime will brighten the flavors and cut through the richness of the mayonnaise. Add the 1 teaspoon salt and 0.25 teaspoon black pepper next, mixing until fully combined. The dressing should have a thick, creamy consistency similar to a well-emulsified vinaigrette.
Combine and Marinate the Salad
Pour the dressing over the cucumber and celery mixture in the large bowl. Using clean hands or a sturdy wooden spoon, gently fold everything together until the vegetables are evenly coated. The salad should glisten with the creamy dressing, indicating proper distribution. Be careful not to overmix at this stage as you want to maintain the vegetables' integrity.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period is crucial for developing the salad's signature taste. The acidity from the vinegar and lime will begin to tenderize the vegetables slightly, while the Anchoret's flavors will infuse throughout the mixture.
Garnish and Serve
After the salad has chilled, thinly slice the 3 whole green onions on the diagonal. Sprinkle them evenly over the top of the salad just before serving. The green onions add a fresh, crisp contrast to the creamy texture and balance the richness of the dressing.
Taste and adjust seasoning if needed, adding a touch more salt, pepper, or lime juice as necessary. This creamy celery Anchoret salad is best served immediately after garnishing when the vegetables are still crisp. The contrast between the cool, creamy dressing and the refreshing vegetables makes this a perfect side dish for grilled meats or a refreshing appetizer for gatherings.
Pro Tips For Making Labanos Salad Recipe Panlasang Pinoy
- CHILL THE CUCUMBERS FIRST: English cucumbers hold more water than you’d think, and that’s the last thing you want in your salad. Toss them in ice water for 10 minutes before slicing—this firms them up, makes the cuts cleaner, and cuts down on soggy bits later. Trust me, your salad will stay crisp for hours, not turn into a watery mess by lunchtime.
- SLICE CELERY THINLY: I used to chop celery in big chunks, thinking it’d save time. Big mistake. Thin, even slices (about 1/8-inch) let the vinegar-sugar dressing soak in properly and give every bite that bright, fresh crunch. Use a sharp knife—this isn’t the time to struggle.
- DON’T SKIP THE SALTING STAGE: Adding salt to the cucumbers and celery before the vinegar might seem weird, but it draws out excess moisture and seasons them properly. Sprinkle lightly, let sit for 5 minutes, then pat dry with a paper towel. It’s the thing that makes the dressing cling instead of pool at the bottom of the bowl.
- MAKE THE DRESSING LAST: Instead of dumping all the sugar and vinegar at once, mix a small batch first and taste it. Adjust the ratio—some batches need 1:1 vinegar to sugar, others 2:1—until it’s tangy but not harsh. Then scale up. This saves you from ending up with a cloyingly sweet or painfully sour salad.
Essential equipment for this dish
Knife Essentials
Start with a sharp chef's knife (like the Mercer Culinary Genesis) for slicing cucumbers and celery—it ensures clean cuts and prevents crushing. I also recommend a mandoline slicer (like OXO Good Grips) for uniform celery ribbons if you're making this often.
A garlic press (such as Microplane) saves time and effort when mincing garlic for the dressing. 🔪
Mixing Tools
A large mixing bowl (preferably glass or stainless steel) keeps the salad fresh and prevents plastic odors from transferring. For the dressing, use a medium bowl with smooth sides to whisk ingredients thoroughly.
A wooden spoon or silicone spatula works best for folding the salad without damaging the vegetables. Avoid metal utensils that can oxidize the cucumbers.
Measuring Precision
Invest in a stainless steel measuring set (like OXO Good Grips) for accurate vinegar, sugar, and oil measurements. A digital kitchen scale (such as Escali Primo) helps when measuring anchoret or other small ingredients by weight.
For mincing garlic, a fine-mesh strainer catches any stray bits, ensuring a smooth dressing. Precision here makes all the difference in flavor balance. ⚖️
Storage Containers
Use airtight glass containers (like Pyrex Simply Store) to store the dressing separately from the vegetables in the fridge. For serving, a wide, shallow dish (such as a ceramic salad bowl) showcases the vibrant colors beautifully.
If prepping ahead, quart-sized mason jars keep ingredients fresh and portable for picnics or potlucks.
Optional Extras
A small whisk (like Cuisinart Stainless Steel) helps emulsify the dressing smoothly, while a microplane (for lime zest) adds bright citrus notes if you want to elevate the salad further.
For garnishing, a pair of kitchen shears makes quick work of slicing green onions. These tools aren’t mandatory but elevate the dish to restaurant-quality. ✨
Nutrition facts
Frequently asked questions
What makes this labanos salad different from regular cucumber salad?
This version uses a signature Filipino dressing made with anchoret (shrimp paste), garlic, and vinegar for that distinctive umami tang. Unlike regular cucumber salad, it's creamy from mayonnaise and oil, giving it a rich texture that pairs perfectly with grilled meats or rice. The dressing actually tenderizes the vegetables while adding depth of flavor.
Can I make this salad without anchoret?
Yes! For a vegetarian version, substitute with 1 tbsp fish sauce or ½ tbsp soy sauce plus ½ tsp sugar to mimic the umami. For a vegan option, use 1 tbsp miso paste instead. The flavor will differ slightly but still deliver that signature tangy richness. Just reduce the salt slightly since these substitutes contain sodium.
How do I prevent the cucumbers from getting watery?
Work quickly when slicing and use a sharp knife to avoid crushing. Pat sliced cucumbers dry with a paper towel before adding to the salad. Also, don't cut them too far in advance—prepare them just before mixing with the dressing. For extra crispness, add 1 tsp cornstarch to the dressing or toss cucumbers with 1 tbsp cold water before draining.
Can I make this ahead of time?
Prepare the dressing up to 3 days ahead and store separately. Mix with vegetables just before serving to maintain crispness. For best results, refrigerate the combined salad for 30-60 minutes before serving—this lets flavors meld without making the veggies soggy. The dressing keeps for 1 week in an airtight container.
What other vegetables can I add to this salad?
Try thinly sliced carrots, red bell peppers, or radishes for extra crunch. For a tropical twist, add diced mango or pineapple** (reserve for last-minute mixing). Keep portions small—these should complement, not overpower, the cucumber and celery base. The dressing works beautifully with any mild, crisp vegetables.