This Ampalaya Salad or Ensaladang Ampalaya recipe is delicious with fresh slices of bitter melon, red onions, and tomatoes, tossed in a tangy vinaigrette dressing. It's a refreshing and healthy salad that pairs perfectly with your favorite fried or grilled dishes.
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What is Ampalaya Salad?
Ampalaya Salad is a Filipino food that's kind of like a relish, made with bitter melon, also known as ampalaya. You slice it up and toss it with red onions, small tomatoes, and sometimes mangoes for a bit of sweetness.
The dressing is usually a simple mix of vinegar or lemon juice, and you can add a splash of fish sauce or patis for more flavor if you like. It's great for cleaning your palate, especially when you're eating something rich or grilled. This salad is a fresh, healthy side that goes well with any protein.
Ingredients you'll need
Notes and substitutions
- Ampalaya: Known as bitter melon or bitter gourd, ampalaya might taste a bit strong for some. If you find it too bitter, you can soak it in salt or blanch it for a bit to mellow the bitter taste. Slicing it thinly makes for a refreshing salad that adds a nice crunch and unique texture.
- Vinegar: Cane or coconut vinegar is typically used. However, feel free to substitute with apple cider vinegar, rice vinegar, or red wine vinegar.
How to make this recipe
Step 1: Prepare ampalaya
Cut the ampalaya in half lengthwise, then scoop out the seeds and white pith with a spoon. Slice it thinly and place it in a bowl.
Sprinkle a good amount of salt over the slices and gently rub it in. Let it sit for about 10 minutes to help draw out the bitter juices.
Rinse the slices under cold water while gently squeezing them. This helps remove some of the bitterness and salt. Drain off the excess liquid when you're done.
Step 2: Combine ingredients
In a large bowl, combine the drained ampalaya, onion, and tomatoes. Give everything a gentle toss to make sure the veggies are mixed well.
Step 3: Make the dressing
In a separate bowl, mix together vinegar, garlic, sugar, salt, and pepper according to your taste. Stir it until the sugar dissolves. Give it a taste and tweak it until it's just right for you.
Step 4: Dress the salad
Pour the dressing over the vegetables and toss gently to combine. Pop the salad in the fridge for at least 30 minutes so the flavors can come together. Give it another quick toss right before you serve it.
Serve your Ampalaya Salad as a refreshing side dish with grilled or fried foods.
Recipe FAQs
To lessen the bitterness, slice the ampalaya thinly, sprinkle with salt, and let it sit for about 10 minutes. Then, massage the salt into the slices and rinse under cold water while squeezing gently. This process helps draw out some of the bitter juices. Alternatively, you can also blanch the slices in boiling water for a minute then transfer to cold water to stop the cooking process.
Absolutely! Onion and tomato are the usual picks, but feel free to throw in some cucumber, bell pepper, radish, or even slices of salted egg for a touch of richness.
If you end up with leftovers, store them in an airtight container in the refrigerator. Try to eat them within 24 hours though. The texture might soften a bit and the flavors could change, so it's really best when it's fresh.
Filipino dishes to serve with Ampalaya Salad
- Lechon Kawali: Deep-fried pork belly with crispy skin and tender meat inside.
- Inihaw na Liempo: Marinated pork belly grilled until smoky and slightly charred.
- Chicken Inasal: A Visayan barbecue chicken marinated in a mixture of calamansi, vinegar, lemongrass, ginger, and annatto.
- Fried Fish: Simply seasoned with salt, then fried to a golden crisp.
- Crispy Pata: Deep-fried pork leg that's crispy on the outside and succulent inside.
- Grilled Fish: Seasoned or marinated, then grilled until flaky and smoky.
- Fried Chicken: Marinated chicken pieces, fried until golden brown and crispy.
Other appetizers and sides you may like
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📖 Recipe
Ampalaya Salad
Ingredients
- 2 medium biiter gourd or ampalaya see note
- ½ small red onion thinly sliced
- 2-3 plum tomatoes sliced
- ¼ cup cane vinegar see note
- 1 clove garlic minced
- 1 tablespoon sugar adjust to taste
- Salt and pepper to taste
Instructions
- Cut the ampalaya in half lengthwise, scrape out the seeds and white pith with a spoon. Slice it thinly and place it in a bowl.
- Sprinkle with extra salt and gently massage it into the slices. Let it sit for 10 minutes to draw out some of the bitterness. Rinse the slices under cold water while gently squeezing them to remove the excess bitterness and salt, then drain well.
- In a large mixing bowl, combine the sliced bitter gourd, onion, and tomatoes. Toss gently to make sure the veggies are mixed well.
- In a separate bowl, combine vinegar, garlic, sugar, salt, and black pepper to your taste. Stir until the sugar is dissolved. Taste and adjust to your liking.
- Pour the dressing over the vegetables and toss gently to combine. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Give it a quick toss before serving.
Notes
- Ampalaya: Known as bitter melon or bitter gourd, ampalaya might taste a bit strong for some. Slicing thinly transforms it into a refreshing and enjoyable salad with bold flavors. If the bitterness is too intense, briefly blanching or soaking it in salt can help mellow its flavor.
- Vinegar: Cane or coconut vinegar is typically used. However, feel free to substitute with apple cider vinegar, rice vinegar, or red wine vinegar.
Lisa says
Ampalaya salad is the best side dish for inihaw.
Nora Reyes says
Hi Lisa, I totally agree. =)