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Fiddlehead Fern Salad with tomatoes, onions, salted egg and sweet vinegar dressing.
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5 from 1 vote

Fiddlehead fern Salad (Ensaladang Pako)

A crisp and refreshing salad with fiddlehead fern (vegetable fern) as the main ingredient, made tangy and flavorful with white vinegar, sugar and salted eggs.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Asian, Filipino
Keyword: ensaladang pako, fiddlehead fern salad, pako salad
Servings: 4
Calories: 67kcal
Author: Bebs


  • 2 cups fiddlehead fern - young fronds
  • 3 medium tomatoes - sliced thinly
  • 1 large onion - sliced thinly
  • 2 salted egg - cut into cubes
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • fresh ground pepper


  • Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
  • In a small bowl, dissolve sugar in vinegar and add fresh ground pepper. Set aside.
  • In a big bowl, mix the fern, tomatoes and onions.
  • Pour in vinegar mixture and toss until well mixed.
  • Add the salted eggs and toss one last time.


Vinegar may be replaced with lemon juice, sugar with honey.
Regular boiled eggs instead of salted eggs may be used.


Calories: 67kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 81mg | Sodium: 34mg | Potassium: 269mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1580IU | Vitamin C: 15.3mg | Calcium: 32mg | Iron: 1mg