Ampalaya Salad

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

Cooking Time: 10 mins

Serves: 2-4

Main Ingredients: Vegetables

Cooking Style: Tossed

Collection: Oil-free

Difficulty: Beginner

Instructions

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

Ingredients

Metric

English

Ingredient

2 cups

200 g

Ampalaya (bittermelon)

2 tbsp

30 ml

Salt

¼ cup

60 ml

Water

3 pcs

30 g

Shallots

2 pcs

90 g

Tomatoes

Dressing

¼ cup

60 ml

Mama Sita's Coconut Nectar Vinegar

4 tbsp

60 ml

Sugar

A dash

Black pepper

See Also:

Oil-free
Cooking Style: Tossed