Ampalaya Salad
A delicious side salad with fresh slices of bitter melon, red onions, and tomatoes.
Servings 6
Calories 23kcal
Cost $4-$6
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.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 30mg | Calcium: 12mg | Iron: 0.2mg