Ensaladang Ampalaya

Name: Ensaladang Ampalaya
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 medium bitter melon, thinly sliced; 1 tsp salt; 2 medium Roma tomatoes, diced; 1 small red onion, thinly sliced; 1/4 cup cane vinegar; 1 tsp granulated sugar; 1/4 tsp black pepper, ground

A crisp, refreshing Filipino salad featuring thinly sliced bitter melon tossed with sweet tomatoes, red onions, and a tangy vinegar dressing.

20 minEasyServes 445 cal/serving

FilipinoSaladNo-CookVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

2 medium bitter melon, thinly sliced
1 tsp salt
2 medium Roma tomatoes, diced
1 small red onion, thinly sliced
1/4 cup cane vinegar
1 tsp granulated sugar
1/4 tsp black pepper, ground

Instructions

1

Toss 2 medium thinly sliced bitter melon with half of the 1 tsp salt in a bowl and let sit for 15 minutes to reduce bitterness.
2

Squeeze out excess liquid from bitter melon and rinse thoroughly with cold water, then drain completely.
3

In a large bowl, whisk together 1/4 cup cane vinegar, 1 tsp granulated sugar, 1/4 tsp ground black pepper, and the remaining 1 tsp salt.
4

Add bitter melon, 2 medium diced Roma tomatoes, and 1 small thinly sliced red onion to the dressing and toss gently to combine.
5

Chill in the refrigerator for 15 minutes before serving cold.

Questions

How long does Ensaladang Ampalaya keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladang Ampalaya?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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