Side Dishes
This labanos salad recipe with Panlasang Pinoy brings the bold, refreshing flavors of Filipino cuisine straight to your table with crispy celery crowns and creamy yogurt-dill dressing.
The perfect balance of tangy, fresh herbs and the satisfying crunch of celery makes it an irresistible side dish that pairs beautifully with grilled meats or fried rice. I’ve perfected this version to deliver that authentic Panlasang Pinoy taste—bright, herby, and just the right amount of zing.
The secret to this salad lies in the crispy celery crowns, which add a satisfying texture that contrasts perfectly with the cool, creamy yogurt base. Fresh dill and parsley lend that signature Filipino herbaceousness, while a touch of vinegar and garlic elevate the flavor to restaurant-quality levels.
No complicated techniques here—just simple prep and assembly that comes together in minutes.
What you’ll end up with is a vibrant, creamy yet crisp salad that’s as visually appealing as it is delicious. The dressing clings to every shred of celery and cucumber, creating a harmonious blend of textures and flavors that’s impossible to resist.
This isn’t just a side dish; it’s a flavor explosion that will have everyone asking for seconds.
Serve it alongside your favorite Filipino dishes like adobo, sinigang, or kare-kare for the ultimate meal experience. The versatility of this salad means it works just as well as a light lunch or a refreshing appetizer. Let’s get started—your taste buds will thank you!
Ingredients for labanos salad recipe panlasang pinoy
Crispy celery crowns meet creamy yogurt-dill dressing in this vibrant Filipino-inspired salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Celery Stems 🧅 | 3 whole | Large, crisp stalks for crowns |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for dressing |
| White Vinegar 💧 | 2 tbsp | White or apple cider |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crisping celery |
| English Cucumber 🥒 | 1 whole | Seedless, sliced thin |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Red Onion 🧅 | ¼ whole | Thinly sliced for garnish |
| Crushed Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The celery is non-negotiable—look for thick, crisp stalks with vibrant green tops at your local Filipino market or well-stocked grocery store like Whole Foods. The crowns need to stay crisp, so avoid any stalks with brown spots or wilted leaves. For the yogurt, full-fat Greek yogurt (like Fage) gives that perfect tangy creaminess, but low-fat works in a pinch. Fresh herbs are key here: dill and parsley should be bright green and fragrant—if they smell dull, skip them. The garlic should be freshly minced (not jarred) for that authentic Filipino zing.
No fresh dill? Substitute with mint or cilantro at the same amount, though the flavor will shift slightly. Running low on vinegar? Lime juice works too, but reduce to 1 tbsp since it's more acidic. For the celery crowns, if you can't find extra-large stalks, cut smaller ones in half lengthwise before making crowns. The cucumber can be subbed with radishes or zucchini if you're out of seedless varieties. And if you're avoiding gluten, ensure your red pepper flakes are certified gluten-free—they sometimes get cross-contaminated.
Celery crowns crisp best when made fresh, but you can prep them 1 day ahead and store in an airtight container with a paper towel to absorb moisture. The dressing keeps for 3-4 days in the fridge, though the herbs will wilt slightly—stir before serving. For a restaurant-style touch, serve the salad chilled in a hollowed-out cucumber or celery bowl. Leftovers? Toss with extra olive oil and serve as a quick sandwich filling—Filipino-style labanos sandwiches are a thing, trust me.
Why You'll Love This Recipe
- I swear by this trick: slice the celery into thick batons, then just smash them with the flat of my knife—no tiny pieces, no mess. The yogurt dressing does the rest while I’m still washing my hands.
- No Chopping Chaos: I swear by this trick: slice the celery into thick batons, then just smash them with the flat of my knife—no tiny pieces, no mess. The yogurt dressing does the rest while I’m still washing my hands.
- Garlic-Dill Magic: That raw garlic minced into the yogurt? Chef’s kiss. It mellows just enough to let the dill shine—bright, herby, and none of that overpowering bite. Honestly, I’ve tried store-bought versions, and this tastes like my lola’s kitchen.
- Leftover Hero: Make a double batch and store it in the fridge for up to 5 days. It’s my go-to for quick lunches, a side for grilled meats, or even a dip for veggie sticks when I’m too tired to cook. Zero waste, all flavor.
Step-by-step instructions for crispy celery crowns over creamy yogurt-dill salad
Here's how to transform simple ingredients into a vibrant, textural masterpiece with perfect crispy edges and velvety yogurt base.
Create the Yogurt-Dill Dressing
In a medium bowl, combine the 1 cup plain Greek yogurt, 0.5 cup finely chopped fresh dill, 0.25 cup chopped fresh parsley, 3 minced garlic cloves, 2 tablespoons white vinegar, 1 tablespoon freshly squeezed lemon juice, 0.5 teaspoon Diamond Crystal kosher salt, and 0.25 teaspoon freshly cracked ground black pepper. The mixture should be smooth with visible herb flecks.
Use a whisk to blend everything until fully incorporated—you should see a thick, creamy dressing with no visible yogurt lumps. This is your flavor foundation, so taste as you go. If it needs more acidity, add a splash of lemon juice. If you prefer more heat, sprinkle in the 0.25 teaspoon crushed red pepper flakes now. Let the dressing sit at room temperature for 10 minutes while you prepare the celery crowns.
Crisp the Celery Crowns
Preheat your oven to 425°F. Cut the 3 whole fresh celery stems into 3-inch lengths. To create the crowns, make a horizontal cut about 1 inch from the base, then make 4 vertical cuts from the top down, stopping about 1 inch above your horizontal cut. Gently spread the celery leaves outward to form a crown shape.
Line a baking sheet with parchment paper and arrange the celery crowns in a single layer. Drizzle each crown with about 1 teaspoon of the 0.5 cup extra-virgin olive oil, coating them evenly. Bake for 15-18 minutes until the edges are deep golden brown and crispy. Watch closely after 12 minutes—they crisp quickly and can burn if left too long. Remove from oven and let cool slightly for 5 minutes before handling.
Prepare the Cucumber Base
While the celery crowns bake, thinly slice the 1 whole English cucumber into 1/8-inch rounds. You should have about 4 cups of slices. Transfer to a large serving platter or bowl. Thinly slice the 0.25 whole red onion into half-moons and sprinkle evenly over the cucumber slices.
Lightly toss the cucumber and onion mixture with 1 tablespoon of the prepared yogurt-dill dressing. This just lightly coats the vegetables without making them soggy. The cucumber should remain crisp with a subtle herby flavor. Arrange the cooled celery crowns upright around the edge of the platter, creating a beautiful border effect.
Assemble and Serve
Using a spatula, gently spread the remaining yogurt-dill dressing evenly over the cucumber mixture, leaving the celery crowns uncovered. The dressing should create a creamy blanket that contrasts perfectly with the crisp cucumbers and celery. Sprinkle any remaining chopped herbs over the top for freshness.
Let the salad sit for 10 minutes before serving to allow the flavors to meld. The celery crowns should be perfectly crispy with a slight crunch, while the cucumber remains refreshing. Serve immediately for the best texture contrast—this salad is all about that satisfying crunch against the creamy yogurt base. Each bite should deliver a perfect balance of textures and flavors.
Pro Tips For Making Labanos Salad Recipe Panlasang Pinoy
- CHOP CELERY IN ½-INCH PIECES: I learned this the hard way—tiny celery dice turn into mush when tossed with yogurt. Cut stems into thick half-inch chunks so they hold their shape and don’t turn to sludge after 30 minutes. (Yes, even if it looks less "fancy.")
- MINCE GARLIC FINE, THEN REST: Fresh garlic cloves should be minced into a paste before mixing—this prevents clumps that ruin texture. Let the minced garlic sit for 5 minutes before adding to yogurt; it mellows the bite and blends smoother.
- SALT THE YOGURT FIRST: Skip the "taste as you go" guesswork—mix ½ teaspoon salt directly into the Greek yogurt before adding other ingredients. This guarantees the dressing won’t taste bland later, no matter how much parsley or dill you throw in.
- STIR IN HERBS LAST: Fresh dill and parsley wilt fast in yogurt. Add them just before serving—toss them in 2 minutes before eating, not when you first mix the salad. The color stays vibrant, and the herbs taste fresher. (Trust me, it’s worth the extra 30 seconds.)
Perfect pairings for labanos salad recipe panlasang pinoy
Filipino Grilled Meats
This salad pairs beautifully with classic Filipino grilled dishes like lechon kawali or grilled pork skewers. The creamy yogurt-dill dressing complements the smoky, charred flavors perfectly, while the crisp celery crowns add a refreshing contrast.
I love serving it with adobong puti—the tangy, garlic-forward sauce cuts through the richness of the yogurt. 🍖
Sinigang Soup
For a lighter pairing, serve this salad alongside sinigang, the iconic Filipino sour tamarind soup. The sour broth balances the salad's creamy texture, while the cucumber and celery add a refreshing crunch.
I recommend adding shrimp or pork to the soup for extra protein. The combination makes a complete, satisfying meal that highlights Filipino flavors. 🍲
Fried Rice Variations
This salad works wonderfully with garlic fried rice or sinangag, the Filipino-style garlic rice. The crispy celery crowns add a satisfying crunch to the soft, buttery rice. For extra flavor, sprinkle the fried rice with toasted garlic bits and a pinch of crushed black pepper.
Serve the salad on the side for a balanced, textural contrast. 🍚
Drink Pairings
For beverages, I recommend calamansi juice—its bright citrus notes enhance the salad's herby flavors. A cold San Miguel beer or Red Horse lager also pairs perfectly, cleansing the palate between bites.
If you prefer non-alcoholic options, hibiscus tea (tsokolate) adds a refreshing, slightly tart contrast to the creamy dressing. 🍹
Garnish Upgrades
Elevate your serving presentation with toasted sesame seeds or crushed peanuts for extra crunch. A sprinkle of fresh mint leaves adds a unique twist, while edible flowers (like pansies) bring a pop of color.
For a smoky touch, lightly toast garlic chips and sprinkle them over the top before serving. These garnishes take your salad from simple to showstopping. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use celery crowns instead of regular celery?
The crispy celery crowns are the signature element that makes this salad uniquely satisfying! They create a satisfying crunch that contrasts perfectly with the creamy yogurt dressing. Regular celery would get soggy when mixed with the dressing, but the crowns stay crispy even after baking. Plus, their elegant presentation makes this salad look restaurant-worthy.
Can I make this salad ahead of time?
Prep the celery crowns 1 day ahead and store them in an airtight container with a paper towel to absorb moisture. Keep the dressing separate until serving to maintain crispness. Assemble the salad just before eating so the cucumbers stay fresh. The dressing can be made up to 3 days ahead if stored properly in the fridge.
What if I can't find Greek yogurt?
No problem! Use sour cream or mayonnaise as substitutes—they'll give a similar creamy texture. For a lighter option, try thickened buttermilk mixed with a bit of lemon juice. Just adjust the acidity (vinegar/lemon) to taste, as store-bought yogurts vary in tanginess.
How do I keep the cucumbers from getting watery?
Pat the cucumber slices completely dry with a paper towel before assembling. Avoid adding too much dressing at once—just lightly toss the cucumbers with a small amount first, then spread the rest on top. Also, use a well-drained cucumber variety (like English cucumbers) and slice them thinly for even drying.
Is this salad spicy?
The recipe includes optional crushed red pepper flakes for heat, but it's mild enough for most palates. If you prefer more spice, add an extra 0.25 teaspoon or serve with sliced jalapeños on the side. The yogurt dressing naturally balances any heat, making it family-friendly while still satisfying spice lovers.