Ensaladang Ampalaya / Bittermelon Salad

Recipe by Aileen Suzara

While the thought of raw bittermelon may sound daunting, this salad might surprise you. Fun fact: Pilipino salads don’t typically rely on oil as a dressing, or on leafy greens as a base. Instead, there may be seasonal vegetables, seaweeds, or fruits that can be raw, blanched, steamed, or inihaw (grilled).

Ingredients:

  • 1 large bittermelon, deseeded, and thinly sliced

  • 1 small red onion, thinly sliced

  • 2 tomatoes, cubed

  • 1 cucumber, thinly sliced

  • 1 sweet pepper, thinly sliced

  • 3 Tbsp vinegar (rice or white vinegar)

  • 6 Tbsp water

  • 1 Tbsp honey or maple

  • 1 clove minced garlic

  • Salt

Instructions:

  1. To reduce the bitterness, you may sprinkle the ampalaya slices with salt, let sit for 14 min, then rinse and pat dry.  

  2. In a jar or bowl, mix the dressing: vinegar, water, honey, garlic, and salt.

  3. Combine the ampalaya with onion, tomato, cucumber, and pepper. Toss with the dressing.