Ampalaya Salad

Name: Ampalaya Salad
Yield: 2-4
Cuisine: Filipino
Ingredients: 2 cups (200 g) Ampalaya (bittermelon), sliced thinly; 2 tbsp (10 g) Salt; 3 pcs (90 g) Shallots; 2 pcs (90 g) Tomatoes; Dressing; ¼ cup (60 ml) Mama Sita's Coconut Nectar Vinegar; ¼ cup (60 ml) Water; 4 tbsp (40 g) Sugar; A dash Black pepper

Bittermelon Salad

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This healthy relish pairs superbly with fried fish, lechon kawali, or other sinfully fat-filled partners.

Cooking time: Cook 10 min
Yield: 2-4
Difficulty: Beginner
Ingredients: 8 ingredients
Steps: 7 steps

First published August 28, 2015

Ampalaya salad: shredded bittermelon tossed with tomato and shallots on a plate — Ampalaya Salad

Ingredients

Check off each ingredient as you go.

Instructions

Cut ampalaya into two, lengthwise. Remove the seeds. Slice thinly crosswise.
Rub ampalaya slices with salt.
Leave for 20 minutes. Squeeze out ampalaya juice. Remove excess salt with water. Squeeze out water.
Cut shallots and tomatoes into thin, round slices. Chill the vegetables slices.
In a small saucepan, mix Mama Sita’s Coconut Nectar Vinegar and water and let it boil for 2 minutes.
Lower the heat. Add sugar and black pepper. Stir continuously for two to three minutes, then let cool.
Arrange the vegetables a platter and serve with dressing.