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Feb 10, 2013
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Ampalaya and Pipino Salad

By: Mira Angeles


Ampalaya and Pipino Salad

For a refreshing starter or a lovely side dish, you can’t go wrong with this simple toss-and-serve salad.

Serves 4 to 6
Prep Time 30 minutes

 

1 bitter melon (ampalaya),
      seeded and thinly sliced
1 cucumber, thinly sliced
1 red bell pepper,
      cored and sliced into small cubes
1 medium-sized red onion, thinly sliced
3 tablespoons white vinegar
5 tablespoons water
1 tablespoon sugar
salt and pepper, to taste

 

In a bowl, toss together bitter melon, cucumber, red bell pepper, and onions. Chill until ready to serve.

Make the dressing: In a separate bowl, combine vinegar, water, and sugar. Mix until sugar is dissolved. Season with salt and pepper.

3  Drizzle vinegar dressing over salad. Toss and serve.

RELATED recipes:  Grilled Pinakbet Salad, Ampalaya Shrimp Salad, Ampalaya and Shrimp Salad, ampalaya recipes

 

Photography by Miguel Nacianceno | Food Preparation by Mira Angeles | Styling by Erika Tangtatco




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