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: Pickled

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. Arrange in a platter and serve with dressing.

Dressing

  1. In a small saucepan, mix Mama Sita’s Coconut Nectar Vinegar and water and let it boil for 2 minutes.
  2. Lower the heat. Add sugar and black pepper.
  3. Stir continuously for two to three minutes. Let cool and serve with salad

Ingredients

Metric

English

Ingredient

1/4 cup

60 ml

Mama Sita’s Coconut Nectar Vinegar

2 cups

200 g

Ampalaya (bittermelon), thinly sliced

2 pcs

90 g

Tomatoes, cut into round thin slices

3 pcs

30 g

Shallots

1/4 cup

60 ml

Water

2 tbsp

30 ml

Salt

4 tbsp

60 ml

Sugar

dash

Black Pepper

See Also:

Oil-free
Cooking Style: Pickled